Black-Eyed Pea Soup - cooking recipe

Ingredients

1/2 lb. bacon, diced
2 c. sliced celery
2 c. coarsely chopped green pepper
2 c. coarsely chopped onion
1 (13 3/4 oz.) can beef broth
2 (1 lb.) cans whole tomatoes with liquid
2 lb. prepared black-eyed peas or 2 (1 lb.) cans, drained

Preparation

In large saucepan or Dutch oven, cook bacon until crisp; remove with slotted spoon and drain on paper towel.
Add celery, green pepper and onion to bacon drippings in saucepan; saute until soft, about 5 minutes.
Add beef broth, tomatoes with liquid, peas and bacon.
Bring just to boiling.
Lower heat and simmer, uncovered, for 30 minutes.
Makes 12 cups.