Black-Eyed Pea Soup

• 1 tablespoon olive oil
• 2 stalks celery, chopped
• 3/4 cup chopped carrots
• 1 cup chopped yellow onion
• 2 tablespoons minced garlic
• 1 cup chopped cooked ham
• 1 tablespoon real bacon bits
• 1 teaspoon chopped pickled jalapeno
• Black pepper, to taste
• 6 cups chicken broth
• 1 bag frozen black-eyed peas

1. In a soup pot or dutch oven, cook the vegetables and garlic in the olive oil for about 10 minutes, or until starting to get soft. Add rest of the ingredients and bring to a simmer. Cover and simmer for about an hour, or until the beans and vegetables are tender, to taste.
2. When done, remove about a cup of the beans and puree in a blender. Add the puree to the soup and mix well. Yummy goodness in a bowl!

olive oil, stalks celery, carrots, yellow onion, garlic, ham, bacon bits, pickled jalapeufo, black pepper, chicken broth, blackeyed peas

Taken from food52.com/recipes/19438-black-eyed-pea-soup (may not work)