Reviewed: Feb. 7, 2009

Very tasty. I added a bit of garlic powder, salt and pepper. I cooked everything with fresh ingredients, and used dried peas.

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RobDeBrandt

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Reviewed: Jan. 1, 2009

I made this today and it was awesome! The only change I made was added a little more "spice", but would have been wonderful without it. Just personal preference. I did use diced tomatos,because didn't have stewed on hand. Will make this again, even if it's not "New Years".

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Daschie

Cooking Level: Intermediate

Home Town: Sulphur, Louisiana, USA

Living In: Brusly, Louisiana, USA

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Reviewed: Dec. 31, 2008

This is very good. I made it as written only adding a second can of peas, some cooked rice at the end and 1 tsp of Creole seasoning. Going to let it sit overnight and then have it for tomorrow's lunch topped with the bacon and maybe even some sliced green onions on top and some corn muffins.

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Karen

Cooking Level: Expert

Home Town: Oxford, Mississippi, USA

Living In: Collierville, Tennessee, USA

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Reviewed: Sep. 5, 2008

This is absolutely delicious. Similar to others, I used chicken broth instead of the beef consomme, two cans of Blackeye Peas and one can of spicy chipotle tomatoes.

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JMWARDEN

Cooking Level: Intermediate

Home Town: Downey, California, USA

Living In: Orwigsburg, Pennsylvania, USA

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Reviewed: Jan. 11, 2008

I always make my husband eat black eyed peas on New Years Day for good luck. He hates them, so this year I decided to stop torturing him and find a recipe including black eyed peas that he would enjoy. This was great! In addition to the black eyed peas I added a can of kidney beans because I thought it needed some more texture. I also added garlic and some other spices. I served this with Waikiki Cornbread - fabulous!

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TVCHICK

Cooking Level: Expert

Home Town: Georgetown, Delaware, USA

Living In: Centreville, Virginia, USA

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Reviewed: Jan. 7, 2008

This is a new favorite in our house!!! It gets 5 stars all around!!! I served it with Jiffy corn muffins!!! Yummm.... It was so good!!! You have to give it a try! You won't be sorry!

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KBigler

Cooking Level: Expert

Home Town: Brady, Texas, USA

Living In: Tomball, Texas, USA

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Reviewed: Jan. 7, 2008

I double this recipe, and it's gobbled up in a hurry. The first time I made this it was great, but I've added a few things that have people begging for the recipe every time. It goes as follows: 3 (15.5 oz) cans black eyed peas with liquid 2 (14.5 ounce) cans beef broth + 3 cubes beef bouillon 2 (29 ounce) cans PETITE diced seasoned tomatoes 1 1/2 cup chopped onion 12 oz Pkg Morning Star Crumbles 1 (4 ounce) can diced green chilies 3 TBS Kitchen Bouquet or Gravy Master 1 TBS Chili Powder 1/2 tsp Cayenne Pepper 1/2 tsp Celery Seed Garlic Croutons Provolone Cheese 1 to 2 pounds of CRISP crumbled bacon (I use pre-cooked packaged bacon) 1. In a large pot, combine all ingredients. Bring to a rolling boil. Boil 5 minutes stirring frequently. Reduce heat to low. Simmer for a half hour or so. 2. Store in refrigerator over night. 3. Prior to serving, bring soup to a boil, stirring frequently and reduce heat to low. 4. Meanwhile, fry bacon and crumble to serve atop soup. 5. Spoon soup into serving bowls, cover with croutons, top with 1 slice of Provolone, sprinkle with crumbled bacon and microwave just until cheese is melted.

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Carol Hammond

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

Living In: Williamsburg, Kentucky, USA

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Reviewed: May 4, 2007

Really easy and really good! I didn't need to make any modifications. This recipe is great to have on hand for new years or even a cold and rainy day.

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Jenny

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Reviewed: Jan. 2, 2007

I used a 14.5 oz can of diced tomatoes & thought that was plenty. I added some crushed red pepper flakes, crushed bay leaves & I added additional broth. When the soup was done, I added about a 1/2 cup of instant rice & took it off the heat w/ the lid on, until the rice was done. This made it thick & hearty...it was a new year's day gumbo! LOL I used thick-sliced peppery bacon leftover from breakfast & served it w/ split, buttered, toasted biscuits, also leftover from breakfast. It was delicious & very easy ...I couldn't help but be glad that I didn't spend much time in the kitchen on New Year's day. Thansk for the recipe Brenda!

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Aug. 23, 2006

I first made this recipe the day after New Year's in 1999 when I had a bowl full of peas left. My variation on this recipe is to use one can of Rotel tomatoes and a 14 ounce can of regular diced tomatoes or stewed tomatoes. Of course being soup, you can anything you desire. If you don't have Rotel tomatoes, add a small can of green chiles or jalepenos to taste. Enjoy!

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LOUISIANA LOU

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Reviewed: Feb. 17, 2006

I had never eaten black eyed peas before trying this recipe. I use dried peas and alter the tomatoes to our favored ratio. I also use real bacon bits so that it is EASY and I always have the needed ingredients on hand. My husband and I make this soup frequently during the winter. Very satisfying!

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joanne caffrey

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Reviewed: Jan. 9, 2006

I have been searching for a way to make Black-Eyed Peas for years, since my husband "has" to have them for good luck. This recipe will be our family dish for years to come.

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kathy2745

Cooking Level: Intermediate

Living In: Leesburg, Virginia, USA

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Reviewed: Jan. 1, 2006

Not bad. As written, it's a little bit bland, so I added some red pepper flakes, cayenne, and garlic powder. I like the versatility of this recipe - you can have it over rice or noodles, with potatoes, or on its own with some nice crusty bread. Oh, don't make the mistake I did: I made this New Year's Eve, and threw the bacon in with the other ingredients. When we came to eat it New Year's Day, the bacon had lost its lovely crispiness, and was really soggy. Anyway, thanks, Brenda! And Happy New Year all!

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Caroline C

Cooking Level: Expert

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Reviewed: Oct. 8, 2005

This is a regular in the winter time in our house. We like using the black-eyed peas w/jalepenos for that little zip and serve with hot corn bread. The nice thing is that you can use any kind of bean....try black beans...mmmmmmm

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GENEVAPD

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Reviewed: Jan. 1, 2005

Very good. I'd give it five stars, but it's my first review, and I want to reserve the 5 star rating. Following the suggestion of others, I used what I'm sure would be double the amount of peas (I used 1 lb of fresh, which I cooked before adding to the soup). I called dh in to taste it for me and possibly add seasonings, as the recipe hadn't called for additional salt. He added some salt and some thyme. Having tasted it, I think bay leaf would also work, and will try that next time. Dh and both enjoyed it a great deal, and 2 of the kids did as well.

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CAROL STETTHEIMER

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Reviewed: Nov. 21, 2004

This chowder needed a little help to make it a more subtancial meal for our family. So I added about 1 pound of peeled shrimp (you can also use grilled shrimp) for added flavor and it made all the difference! I also doubled the recipe and froze some for later -- it was even better the second time around.

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2hackneys

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Reviewed: Feb. 16, 2004

This was OK. It had a good basic flavor but I thought could've used something more. I cut back on the bacon to cut some fat, but I think cutting it out altogether wouldn't hurt. Though not a favorite, I would probably make again if I had some black-eyed peas or tomatoes to use up.

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Erimess

Cooking Level: Intermediate

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Reviewed: Jan. 11, 2004

I really enjoyed this one. To make it lower in fat, I used cubed smoked turkey instead of the bacon; as such I used chicken broth in lieu of the beef consomme. I'm not especially fond of tomatoes so I left them out, yet it still came out yummy. I served it with rice - not a drop was left over. I'll definitely make this again.

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CHULA_MIA

Cooking Level: Intermediate

Home Town: Delaware City, Delaware, USA

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Reviewed: Jan. 5, 2004

This recipe was a big hit! I made it for New Year's Eve and served it with cabbage. Everyone was asking for the recipe. I used frozen peas, so it took longer to cook, and I had to add more liquid. It was delicious. I'll be making this often.

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CMOM27

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Reviewed: Nov. 27, 2003

I thought this dish was very good. I didn't think I would ever be able to make a black eyed pea dish that my picky boyfriend would try. We both loved it and keep all the ingredients handy for when we crave this dish!!

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VERONICA G

Cooking Level: Expert

Home Town: Visalia, California, USA

Living In: Kings Beach, California, USA

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