CREAMY BLACK EYE PEAS SOUP ft Russell Cadogan & Tricia Lee Kelshall

Joel makes this delectable soup for guests Tricia Lee Kelshall and Russell Cadogan, original members of the reunited Second Imij. Perfect for Old Year's night.


1 pack Regal Black Eye Peas, cooked until tender

1 large onion, diced

3 – 4 pimento peppers, seeded and diced

4 – 5 slices bacon, chopped

2 extra slices bacon

4 cloves garlic, chopped

3  4 sprigs small thyme

3 – 4 blades shadon beni, chopped

1 – 2 tbsp green seasoning

4 cups chicken stock

2 cups water

Salt and black pepper

1 tsp pepper sauce

½ tsp all purpose seasoning

1 cup heavy cream

1 – 2 tbsp olive oil


  1. Heat oil in a large pot over medium high heat. Add the 2 extra slices of bacon and fry until crisp. Remove and set aside.
  2. To the same pot with the oil and bacon fat, add the remaining chopped bacon, onions, and pimento peppers. Cook for a few minutes.
    Add the garlic, leaves from the thyme, shadon beni and green seasoning. Season with a little salt and pepper.
  3. Add the Regal Black Eye Peas and stir well. Add the chicken stock and water, ensuring the peas are covered with the liquid Increase heat and bring to a boil. Let the soup cook for approximately 20 minutes. You may need to add a little more water during this time. You can taste the broth and adjust seasoning.
  4. Puree the soup in batches in a blender or food processor. Return the soup to the heat. Add the
    cream and pepper sauce. Season with a little more salt and pepper to taste. Taste and
    adjust seasoning if necessary.
  5. When ready to serve, crumble the extra bacon into small bits and sprinkle over the top of the soup after it has been ladled in bowls.

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