Ingredients
4slicessmoked bacon
2cupschicken stock
1canblack eyed peas
1cancream style corn
1cupred onions,chopped
4clovegarlic
1tspdried thyme
¼tspwhite pepper
1cupred peppers,roasted
salt,to taste
¼cupfresh parsley,chopped, for garnish
Preparation
Cook the bacon in a 3-quart saucepan over medium-high heat until browned.
Transfer to a paper towel-lined plate to drain.
Add the stock, black-eyed peas, corn, onion, garlic, thyme, and white pepper to the saucepan. Cover and bring to a boil.
Reduce the heat and simmer for 15 minutes to blend the flavors.
Stir in the roasted peppers and heat the soup for 1 minute more.
Taste and season with salt if needed.
Crumble the bacon.
Top each serving of soup with bacon and parsley.
