Black-Eye Pea Soup

• 1/2 lb. black eye peas, dry
• 1/4 lb. bacon, diced
• 1 medium onion, diced
• 2 medium carrots, peeled and diced
• 2 stalks celery, diced
• 2 c. kale, chopped
• 1 tsp. garlic, minced
• 3 c. chicken broth
• 4 c. water
• dash hot sauce
• 1 Tbsp. parsley, chopped
• salt and pepper to taste
• 1 oz. cream sherry

1. Soak peas in water overnight.
2. Brown bacon in soup pot.
3. Add onion, carrots and celery.
4. Cook until just soft. Add garlic and kale.
5. Cook one minute longer.
6. Add the broth and water.
7. Drain peas and add to pot.
8. Add hot sauce, seasonings and parsley. Bring to a boil, reduce heat and simmer 90 minutes (or until peas are soft.)
9. Add sherry, stir and serve hot.
10. Crusty french bread goes well or croutons sprinkled lightly on top.

black eye peas, bacon, onion, carrots, stalks celery, kale, garlic, chicken broth, water, hot sauce, parsley, salt, cream sherry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=20619 (may not work)