Black-Eyed Pea Soup

Ingredients

• 6 slices bacon, crisply cooked and crumbled, drippings reserved
• 1 onion, finely chopped
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 (4-oz.) can chopped green chiles, drained
• 4 (15 1/2-oz.) cans black-eyed peas
• 2 (14 1/2-oz.) cans beef broth
• 1 (10-oz.) can diced tomatoes and green chiles

Preparation

1. Add onion, garlic, salt, pepper and chiles to bacon drippings in a Dutch oven; sauté until onion is golden. Add bacon, undrained peas and remaining ingredients. Increase heat to medium-high and bring to a boil; remove from heat. Serve with cornbread.