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Black Eyed Pea Soup

  • 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 the bacon until it is crisp; remove with slotted spoon and drain on a paper towel. Add celery, green pepper, and onion to bacon drippings; sauté until soft, about 5 minutes. Drain off the excess drippings. Now add the beef broth to the Dutch oven; bring to boil. Add tomatoes and black-eyed peas; bring to boil again, then lower heat and simmer for about 30 minutes.

Yield: 10 Servings.

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