Spicy Black Eyed Pea Soup

This soup is Southern comfort with a serious kick. Black-eyed peas simmer in a bacon-flavored beef broth loaded with jalapenos, tomatoes, and garlic, then three cups of grated Swiss cheese melt into the whole thing for a rich, creamy finish.

Swiss cheese in a black-eyed pea soup might sound unusual, but it works. The mild nuttiness of Swiss melts smoothly without getting stringy, and it tempers the jalapeno heat into something warm rather than sharp.

Saute everything in the bacon drippings. That smoky rendered fat is the flavor foundation of the whole pot, so don’t drain it before adding the vegetables.

Pro Tips

• Simmer gently after adding the cheese. High heat makes Swiss cheese clump and turn grainy instead of melting into a smooth, creamy broth
• Chop the jalapenos finely so the heat distributes evenly through every spoonful. Leave the seeds in for more fire, remove them for milder heat
• Use canned black-eyed peas for speed, but drain them first. The canning liquid can make the broth cloudy and starchy
• Dissolve the bouillon cubes completely before adding the peas. Undissolved cubes leave salty pockets in the soup

Variations

• New Year’s Day soup: Southern tradition says black-eyed peas on January 1st bring good luck. This makes a flavorful way to start the year
• Creamier version: Stir in a splash of heavy cream along with the Swiss cheese for an even richer bowl
• Ham hock base: Replace bacon with a smoked ham hock simmered in the broth for deeper smoky flavor