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Reviewed: Jan. 1, 2008

I liked this recipe and so did my husband. I let it simmer for about 30 minutes longer so that it would thicken. I used a little more salt and added Tony Cachero's cajun seasoning to give it just a little kick. Very easy and it went over well.

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MRBERRY


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Reviewed: Oct. 19, 2007

This recipe was perfect for a dreary day. I didn't have enough bacon so I added smoked sausage as well and this turned it into a real meal. I also added 2 cups of carrots, which improved the heartiness.

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cookie

	Cooking Level: Intermediate Home Town: Wylie, Texas, USA Living In: Potomac Falls, Virginia, USA
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Reviewed: May 19, 2007

My southern husband and I thought the recipe was too bland. We served it with cornbread as others suggested- maybe I will try it again and add more seasonings and a bolder flavored bacon, like the pepper crusted many have used.

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TBYE7

	Cooking Level: Expert
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Reviewed: May 10, 2007

Wonderful soup, even the kids ate it. Served with warm cornbread. Will definitely make again.

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MsStang523


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Reviewed: Feb. 2, 2007

Great super simple recipe.

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MamaMyers


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Reviewed: Jan. 3, 2007

When I said I would make this soup, my husband said, "Aren't black-eyed peas eaten as penance?" After eating it, he says, "This is like 15 bean soup, but better!" This was a big hit.

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Stephanie

	Cooking Level: Expert Living In: Twickenham, Middlesex, England, U.K.
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Reviewed: Dec. 31, 2006

I made this using a vegetarian bacon substitute and vegetable bouillon instead of chicken. It was excellent, and definitely a recipe I will make again!

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Mary S.

	Cooking Level: Expert Living In: Overland Park, Kansas, USA
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Reviewed: Nov. 30, 2006

Not a fan of black eyed peas but my husband loves them. This recipe was tasty enough for me to really enjoy and even my picky hubby liked it too. Next time I'll use peppered bacon just to give it a bit more kick.

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NorahB

	Cooking Level: Intermediate Home Town: West Bountiful, Utah, USA Living In: Clearfield, Utah, USA
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Reviewed: Jan. 3, 2006

Ever since I can remember, my grandmother made black-eyed peas every New Year's Day. I didn't change anything and the soup was excellent. Even my wife had an extra serving! I'll make this again soon.

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ROOKIE COOKIE

	Cooking Level: Intermediate Home Town: Big Stone Gap, Virginia, USA Living In: Seattle, Washington, USA
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Reviewed: Jan. 1, 2006

I really loved this recipe. It was delicious over cornbread. I added more bacon and used frozen black-eyed peas instead of fresh since I had them on hand. It was a great was enjoy a New Year's tradition.

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LadyBird

	Cooking Level: Intermediate Living In: Tyler, Texas, USA
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Reviewed: Dec. 31, 2005

Yum! Great, easy recipe. Just made this to have tomorrow for New Years lunch, and plan to serve with the Waikiki Cornbread recipe from this site. Used pepper-crusted bacon like the last reviewer (used the full pound - we like bacon!), and added a few dashes of hot pepper sauce and Worcestershire sauce. Very good; will definitely make again!

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arawls

	Cooking Level: Expert Home Town: Broken Bow, Oklahoma, USA Living In: Mckinney, Texas, USA
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Reviewed: Nov. 13, 2005

This was GREAT! I was afraid of the amount of salt so I did make a few adjustments: Used only 1 bullion cube, a quart of low salt chicken broth and only 2 quarts of water. I also used cracked pepper crusted bacon (yum!)I didn't add any extra salt or pepper. At the end I added a few pinches of cayenne and a couple dashes of cajun seasoning. I cooled it and refrigerated it overnight to let the flavors meld together. Great soup!!!

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THERESA72065


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Reviewed: Jan. 10, 2005

Good and hearty! This is one I will make again!

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BLAIRERUCH


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Reviewed: Oct. 31, 2004

Only added about 1.5 quarts of water. Served over corn bread. Very yummy, reminded me of my grandmother. Even the kids ate it. Thanks, I was craving black eyed peas and no recipe to pull from.

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LOVEYOURRECIPES


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