Black-Eyed Pea and Corn Soup

• 4 slice smoked bacon
• 2 c. chicken stock
• 1 can black-eyed peas
• 1 can cream-style corn
• 1 c. chopped red onions
• 4 clove garlic
• 1 tsp. dried thyme
• 1/4 tsp. white pepper
• 1 c. roasted red peppers
• Salt to taste
• 1/4 c. Chopped fresh parsley for garnish

1. Cook the bacon in a 3-quart saucepan over medium-high heat until browned.
2. Transfer to a paper towellined plate to drain.
3. Add the stock, black-eyed peas, corn, onion, garlic, thyme, and white pepper to the saucepan.
4. Cover and bring to a boil.
5. Reduce the heat and simmer 15 minutes to blend the flavors.
6. Stir in the roasted peppers and heat the soup for 1 minute more.
7. Taste and season with salt if needed.
8. Crumble the bacon.
9. Top each serving of soup with bacon and parsley.

bacon, chicken stock, blackeyed peas, creamstyle corn, red onions, clove garlic, thyme, white pepper, red peppers, salt, fresh parsley

Taken from www.delish.com/recipefinder/black-eyed-pea-corn-soup (may not work)