Name: Black-Eyed Pea Soup
Yield: serves 12 to 14
Ingredients: 6 slices bacon, crisply cooked and crumbled, drippings reserved; 1 onion, finely chopped; 1 clove garlic, minced; ½ teaspoon salt; ½ 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

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.

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Black-Eyed Pea Soup

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