Black-Eyed Pea and Corn Soup

Ingredients

• 4 slice smoked bacon
• 2 c. chicken stock
• 1 can black-eyed peas
• 1 can cream-style corn
• 1 c. chopped red onions
• 4 clove garlic
• 1 tsp. dried thyme
• 1/4 tsp. white pepper
• 1 c. roasted red peppers
• Salt to taste
• 1/4 c. Chopped fresh parsley for garnish

Instructions

1. Cook the bacon in a 3-quart saucepan over medium-high heat until browned.
2. Transfer to a paper towellined plate to drain.
3. Add the stock, black-eyed peas, corn, onion, garlic, thyme, and white pepper to the saucepan.
4. Cover and bring to a boil.
5. Reduce the heat and simmer 15 minutes to blend the flavors.
6. Stir in the roasted peppers and heat the soup for 1 minute more.
7. Taste and season with salt if needed.
8. Crumble the bacon.
9. Top each serving of soup with bacon and parsley.