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    BEAN: Black Eyed Pea Soup


    Source of Recipe


    Internet Food Digest
    Categories: Soups, Beans
    Serves: 10

    1/2 pound sliced bacon
    2 cups celery -- diced
    2 cups green peppers -- diced
    2 cups onions -- diced
    1 can beef broth
    2 cans whole tomatoes
    -- (14-1/2 oz each)
    2 cans black-eyed peas
    -- (15-1/2 oz each)

    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; saut 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.

    Posted by "Esla" e1enid2s3@yahoo.com, Recipes_Recipes Digest Number 3374

    Recipe from the files of Judi M. Phelps
 

 

 

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