Title: Spicy Black Eyed Pea Soup
Categories: Soups
Yield: 16 Servings

-----ROBBIE SHELTON -
-XXXJ77A-----
5 Bacon slices; small pieces
2 tb Jalapenos; finely chopped
1 Garlic Clove; minced
1 pn Black Pepper; freshly ground
2 Beef Bouillon Cubes
3 c Swiss or Cheddar Chs; grated
1 c Onion; chopped
2 c Tomatoes; chopped
1 pn Salt
3 c Water
4 cn Black-eyed Peas*; drained

*Use 15.8 ounce cans of black-eyed peas. Saute bacon in large saucepan
until lightly browned. Add onion, jalapenos, tomatoes, garlic, salt and
pepper to bacon drippings; saute 5 minutes. Add water and bouillon,
dissolving the cubes in the mixture. Add peas to bouillon mixture. Add
cheese and simmer gently until cheese is melted.

Source: The Black-Eyed Pea restaurant in Houston, Texas.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Nancy Berry
on Jul 29, 1997