1 (32-ounce) can whole tomatoes, undrained and chopped
3 cups chicken broth
1 tablespoon chicken bouillon granules
2 jalapeño peppers, unseeded and chopped
1 tablespoon salt
1/2 teaspoon pepper
How to Make It
Bring peas and water to cover to a boil in a Dutch oven; cook 10 minutes. Remove from heat; cover and let stand 1 hour. Drain and remove from Dutch oven.
Sauté onion and next 3 ingredients in hot oil in Dutch oven until tender. Add peas, 6 cups water, and remaining ingredients; bring to a boil. Reduce heat, and simmer, stirring occasionally, 1 hour or until peas are tender.