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How To make Spicy Black Eyed Pea Soup

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-----ROBBIE SHELTON - XXXJ77A

5 Bacon slices :

small pieces
2 tablespoons Jalapenos

finely chopped
1 Garlic Clove :

minced
1 pinch Black Pepper

freshly ground
2 Beef Bouillon Cubes
3 cups Swiss or Cheddar Chs :

grated
1 cup Onion

chopped
2 cups Tomatoes :

chopped
1 pinch Salt
3 cups Water
4 cans 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.

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