|
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 bacon until crisp; remove with slotted spoon,
drain on paper towel. Add celery, green pepper, and onion to bacon
drippings; sauté 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.
   
|
