Texas Caviar Soup

Servings: 4-6



  • 4 Strips of Bacon or 4 oz Diced Pancetta
  • 6 Stalks of Green Onions, small-diced
  • **16 oz Frozen Black-Eyed Peas
  • 8 oz Frozen Corn
  • 14 oz Can Diced Tomatoes with Green Chilies or Mexican-Style
  • 3 Cups Chicken Stock
  • 2 TBSP Latin Nights Seasoning Blend
  • Green Onions, green parts small-diced
  • Optional: 2 TBSP Cilantro, minced
  • Reserve a TBSP of green onion tops for garnish


Texas Caviar Soup


Step 1:

In a soup pot, render fat from 4 strips of bacon or pancetta. Remove bacon and set aside.

Step 2:

Sauté white scallions with salt for 2-3 minutes.

Step 3:

Add black-eyed peas, corn and tomatoes. Cook for 2-3 minutes more.

Step 4:

Add chicken stock and Latin Nights Seasoning Blend

Step 5:

Bring to a quick boil, cover and reduce heat to low. Simmer for 15-20 minutes or until black-eyed peas are tender.

Step 6:

Top with pancetta or bacon and green onions for garnish.