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Black Eyed Pea Soup Recipe
1/2 pound sliced bacon
2 cups diced celery
2 cups diced green peppers
2 cups diced onions
1 can beef broth
2 cans whole tomatoes
2 cans black-eyed peas
In large Dutch oven, cook bacon until crisp; remove with slotted spoon, drain on paper towel. Add celery, green pepper, and onion to bacon drippings; saut until soft, about 5 minutes. Drain off excess
drippings. Add beef broth to Dutch oven; bring to boil. Add tomatoes and black-eyed peas; bring to boil again, then lower heat and simmer 30 minutes. Serves 10.
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