2- 15 ounce cans of black eyed peas, drained and rinsed
1 cupfrozen green beans
1 teaspoon sea salt, plus more if needed
1/2 teaspoonblack pepper
In a large soup pot over medium heat add chopped bacon and cook until crispy. Remove the bacon with a slotted spoon and place on a plate lined with a paper towel, set aside. Reserve 1 tablespoon of bacon grease.
Add onion, garlic, bay leaves, thyme, oregano, sage, paprika, and a pinch of salt. Sauté for 4-5 minutes until onions are soft.
Add carrots, celery, and potatoes. Cook for an additional 1-2 minutes then pour in the broth and simmer for 25 minutes, until potatoes are for tender.
Taste and adjust seasoning, if needed, then add the black eyed peas, and frozen green beans. Cook for an additional 15 minutes and enjoy!
Store in the refrigerator for up to 3 days or freeze for up to 6 months.
Keywords: black eyed pea soup, New Year's tradition, gluten free soup, soup season