Black-Eyed Pea Soup

1  tablespoon		olive oil
1/2  cup		finely chopped onions
1  teaspoon		minced garlic
30  ounces		black-eyed peas, drained
3  cups		low-sodium chicken broth
16  ounces		tomato sauce
1  teaspoon		dried oregano
1  teaspoon		cayenne pepper
1  tablespoon		red wine vinegar
4  slices		Butterball Everyday Turkey Bacon - Original

Tip: Click on the ingredient links to learn the nutritional information for all the Black-Eyed Pea Soup ingredients. The serving size for any ingredient in Black-Eyed Pea Soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Heat olive oil in large pot over medium-high heat. Add onions and garlic and saute about 8 minutes. Cook bacon in a no-stick frying pan. Add black-eyed peas, chicken broth, tomato sauce, oregano and cayenne pepper, and bacon (in pieces) and bring to simmer. Reduce heat and simmer for 15 minutes. Mix in vinegar. Season to taste with black pepper. Spoon into bowls and top with a sprinkle of Parmesan cheese if desired.