Black-Eyed Pea Soup

• 2 Tablespoons Sweet Cream Butter, Melted
• 1 whole White Onion, Diced
• 2 slices Hickory Smoked Bacon, Cut Into Pieces
• 2 cans (16 Oz. Size) Black-Eyed Peas With Natural Juices
• 1 Tablespoon Black Pepper
• 1/2 teaspoons Cumin
• 1 cup Vegetable Broth, Low Sodium
• 1/2 cups 1% Milk

1. In a Dutch oven (or any large pot with lid) add melted butter, onions and bacon pieces and saute for several minutes, until bacon is mostly cooked and onions are softened. Add black-eyed peas and natural juices, black pepper, cumin and vegetable broth and stir ingredients well. Heat should be on medium high. Once soup comes near a boil reduce heat to medium/low, add the milk and stir again. Allow to cook for 15 minutes, stirring during cooking time.
2. Serve in soup bowls with some crackers, croutons or crusty bread. Or in the South we love cornbread! Enjoy and good luck!

sweet cream butter, white onion, hickory smoked bacon, blackeyed, black pepper, cumin, vegetable broth, milk

Taken from tastykitchen.com/recipes/soups/black-eyed-pea-soup-2/ (may not work)