Black-Eyed Pea Soup - cooking recipe

Ingredients

1/2 lb. bacon
3 c. chopped celery
3 c. diced onion
3 c. diced bell pepper
1 can Ro-Tel tomatoes
2 cans stewed tomatoes, drained (16 oz. each)
3 cans (16 oz.) black-eyed peas, drained (No. 2 cans)

Preparation

Fry bacon crisp; remove and chop.
Add vegetables, except for tomatoes, to bacon drippings in pan and saute.
Pour contents of pan (drippings and all) into Dutch oven.
Add tomatoes, peas and bacon and heat well.
Serve hot.