Black-Eyed Pea Soup(Makes 12 To 16 Servings) - cooking recipe

Ingredients

2 lb. fresh East Texas black-eyed peas *
1/2 lb. bacon, diced
4 medium size onions, thinly sliced
4 carrots, thinly sliced
8 qt. water
2 c. thinly sliced celery
2 large potatoes, peeled and grated
2 whole jalapeno peppers
4 bay leaves
1/2 tsp. dried thyme
1 meaty ham bone
salt and pepper to taste

Preparation

*Fresh black-eyed peas are often available in supermarkets in the produce section.
If desired, substitute 1 pound dried black-eyed peas, cooked, for the fresh.