MyForest Foods & The Yummy Vegan: Black-Eyed Pea & MyBacon Soup
Serves: 3-4
Cozy up with a warm and hearty bowl of Black-Eyed Pea & MyBacon Soup, crafted in collaboration with The Yummy Vegan ! This flavorful creation combines the smoky richness of MyBacon with wholesome ingredients, delivering a comforting dish that's perfect for any occasion.
WHAT YOU’LL NEED:
6 oz. (1 package) MyBacon
2 Cans (15oz) Black Eyed Peas, Rinsed
2 Ribs Celery, Diced
2 Medium Carrots, Diced
1 Small Onion, Diced
1 Small Turnip, Peeled & Cubed
3-4 Large (~3 Cups Chopped) Collard Green
Leaves, Stems Removed & Chopped
5 Cloves Garlic, Minced
4 Cups Vegan Beef or Vegetable Broth
2 Cups Water
2 tsp Thyme
2 Bay Leaves
2-3 Splashes Liquid Smoke
Pepper to taste
SERVE WITH:
Hot Sauce
Corn Bread or Hearty Crusted Bread
WHAT TO DO:
Cook MyBacon in a large oven-safe nonstick skillet following package instructions (See here for tips!), about 6 minutes. Let cool, cut into rough pieces and set aside. Reserve both the rendered oil from cooking as well as any unused coconut oil left in the package.
Heat a large soup pot on medium heat and add in all of the coconut oil from the bacon. You can also use 2 Tbsp of oil instead. Add in the onions and celery and sauté for 5-7 minutes or until the onions become translucent.
Add in the turnip, carrot and thyme and continue cooking for 4-6 minutes. Add in the garlic and collard greens and cook for 1-2 minutes or until the garlic is fragrant.
Add in the black eyed peas, bay leaves, 1/4 of the cooked bacon, a few dashes of liquid smoke, broth and water. Mix well and cover the pot. Bring everything to a boil then lower the heat and keep the soup at a simmer for 15 minutes or until all of the vegetables are tender.
Once everything is tender add in the rest of the bacon make sure to reserve some for garnish. Check for seasoning and add pepper if desired. Mix well, remove the bay leaves and serve hot with a side of cornbread or crusted bread like sourdough. Enjoy!
