Follow these steps for perfect results
black-eyed peas
canned
whole tomatoes
canned
Rotel Tomatoes
canned
chicken broth
canned
water
seasoning salt
garlic powder
onion
chopped
cheddar cheese
grated
Combine black-eyed peas, whole tomatoes, Rotel tomatoes, chicken broth, water, seasoning salt, garlic powder, and chopped onion in a 2 quart Dutch oven.
Bring the mixture to a simmer over medium-high heat.
Simmer for 1 hour, stirring occasionally.
Serve hot, garnished with grated cheddar cheese if desired.
Expert advice for the best results
Adjust seasoning to your preference. For a spicier soup, add cayenne pepper or hot sauce.
For a thicker soup, mash some of the black-eyed peas before serving.
Can be made in a slow cooker - cook on low for 6-8 hours.
Everything you need to know before you start
10 minutes
Can be made 1-2 days in advance.
Serve in a bowl and top with a dollop of sour cream or plain yogurt.
Serve with cornbread or crusty bread.
Top with chopped green onions or cilantro.
Pair with a light-bodied red wine.
Balances the spice well.
Discover the story behind this recipe
Traditional Southern dish, often eaten on New Year's Day for good luck.
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