BLACK-EYED PEA SOUP WITH HAM

Black-Eyed Pea Soup with Ham image

"Even people who don't care for black-eyed peas will enjoy this hearty meatless soup," promises Donna Ambrose, Mt. Wolf, Pennsylvania. "With a crusty loaf of bread, it's a heartwarming meal for those cold winter days."

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 8 servings (2 quarts).

Number Of Ingredients 15

Ingredients

4 bacon strips, diced
1 medium green pepper, chopped
1 small onion, chopped
2 garlic cloves, minced
2 cans (15-1/2 ounces each) black-eyed peas, undrained
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 cup water
1-1/2 teaspoons salt
1 to 1-1/4 teaspoons ground cumin
1 to 1-1/4 teaspoons ground mustard
1 teaspoon chili powder
1/2 teaspoon curry powder
1/2 teaspoon pepper
1/4 to 1/2 teaspoon sugar, optional
Shredded Colby-Monterey Jack cheese and minced fresh parsley

Steps:

In a large saucepan, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 tablespoon drippings. In the drippings, saute the green pepper, onion and garlic until tender., Add peas, tomatoes, water and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes. Sprinkle with cheese, parsley and bacon.

Nutrition Facts : Calories 192 calories, Fat 11g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 843mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 3g fiber), Protein 11g protein.