Step 1

Heat a large pot or Dutch oven over medium heat. Using a pair of kitchen shears, snip bacon slices into 1-inch segments and place in pot (or chop with a knife on a cutting board). Cook, stirring often, until bacon is crispy. With a slotted spoon, remove bacon to a paper towel-lined plate to drain. Pour the bacon grease from the pot, reserving about 1 tablespoon in the pot.

Step 2

Add minced garlic to the pot and stir for 1 minute, or until fragrant and beginning to turn a light golden brown. Pour in chicken stock, black-eyed peas, bay leaves, thyme, parsley, pepper, and half of the cooked bacon pieces (refrigerate the other half of the bacon for now).

Step 3

Bring to a boil and then reduce to a simmer and cover. Cook for 1 1/2 to 2 hours, stirring occasionally, or until the black-eyed peas are tender. If the liquid gets too low before the peas are done, add an additional 1 to 2 cups of chicken stock. And if you desire less liquid by the time peas are done, simmer uncovered for 10 or so more minutes.

Step 4

Remove the bay leaves and serve the soup hot with the reserved bacon crumbles and additional fresh chopped parsley sprinkled on top.