Recipes

• 1 lb. JC Potter Hickory Smoked Bacon, diced
• 1 cup chopped celery
• 1 cup chopped onion
• 1 cup chopped green pepper
• 2 cans (16 oz. each) black eyed peas, rinsed and drained
• 2 cups beef broth
• 1 can (14 ½ oz.) stewed tomatoes
• 1 can (14 ½ oz.) crushed tomatoes
• 1 tsp. Worcestershire sauce
• Freshly ground black pepper, to taste

Instructions

In a large saucepan, cook bacon until crisp; using a slotted spoon, remove bacon and set aside. Remove all but 2 tablespoons of bacon drippings from pan; sauté celery, onion and green pepper until tender. Add all remaining ingredients, including bacon; heat through. Enjoy!

Tip: For this recipe, I prefer to use low-sodium beef broth. Serve with Shawnee Mills cornbread for a country soup feast!

Filed Under

• Soups