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| Spicy Black Eyed Pea Soup
5 bacon slices, small pieces
2 tablespoons Jalapenos, finely chopped
1 garlic clove, minced
1 pinch of black pepper, freshly ground
2 Beef Bouillon Cubes
3 cups of Swiss or Cheddar Cheese, grated
1 cup onion, chopped
2 cups of tomatoes, chopped
1 pinch of salt
3 cups of water
4 cans of Black-eyed Peas*, drained
*Use 15.8 ounce cans of black-eyed peas. Sauté bacon in large saucepan until lightly browned. Add onion, jalapenos, tomatoes, garlic, salt and pepper to bacon drippings; sauté 5 minutes. Add water and bouillon, dissolving the cubes in the mixture. Add peas to bouillon mixture. Add cheese and simmer gently until cheese is melted.
Source: The Black-Eyed Pea restaurant in Houston, Texas.
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