Black-Eyed Pea Chowder
1 pound bacon
1 cup chopped celery
1 cup chopped onion
1 cup chopped green pepper
2 cans (16 ounces each) black-eyed peas, rinsed and drained
1 can (10-1/2 ounces) beef consomme
2 cans (14-1/2 ounces each) stewed tomatoes
In a saucepan, cook bacon until crisp. Remove bacon; crumble and set aside. Discard all but 2 tablespoons of drippings; saute celery, onion and green pepper until tender.
Add bacon and all remaining ingredients; heat through. Yield: 2-1/4 qts.