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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13 users found this review helpful

Reviewer:

NorahB

Cooking Level: Intermediate

Home Town: West Bountiful, Utah, USA

Living In: Clearfield, Utah, USA

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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11 users found this review helpful

Reviewer:

LadyBird

Cooking Level: Expert

Living In: Tyler, Texas, USA

Reviewed: Jan. 17, 2007

I've made this soup MANY times over the past couple of years! It's definately my "go-to" soup recipe! Sometimes I add ham in place of bacon. You can also leave out the potatoes & it's just as good & hearty! Freezes well too! Thank you for a great recipe!!

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10 users found this review helpful

Reviewer:

lisa

Cooking Level: Intermediate

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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9 users found this review helpful

Reviewer:

arawls

Cooking Level: Intermediate

Home Town: Broken Bow, Oklahoma, USA

Living In: Mckinney, Texas, USA

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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9 users found this review helpful

Reviewer:

THERESA72065

Reviewed: Jan. 1, 2009

The end result was very tasty, but it took quite a bit longer to make this than what the recipe stated. Perhaps soaking the beans overnight would have speeded up the process.

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8 users found this review helpful

Reviewer:

Dusty

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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7 users found this review helpful

Reviewer:

LOVEYOURRECIPES

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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5 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Home Town: Wylie, Texas, USA

Living In: Potomac Falls, Virginia, USA

Reviewed: Nov. 21, 2010

I added some garlic and carrots - I thought the soup was great!! Definitely not a typical soup. Its a keeper!

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4 users found this review helpful

Reviewer:

tbax3010

Cooking Level: Expert

Living In: Vancouver, Washington, USA

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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4 users found this review helpful