Black-Eyed Pea Soup

• 1 (16-ounce) package dried black-eyed peas
• 1/2 medium onion, chopped
• 1 tablespoon minced garlic
• 1 small green bell pepper, diced
• 1 celery stalk, diced
• 1 tablespoon olive oil
• 6 cups water
• 1 (32-ounce) can whole tomatoes, undrained and chopped
• 3 cups chicken broth
• 1 tablespoon chicken bouillon granules
• 2 jalapeno peppers, unseeded and chopped
• 1 tablespoon salt
• 1/2 teaspoon pepper

1. Bring peas and water to cover to a boil in a Dutch oven; cook 10 minutes. Remove from heat; cover and let stand 1 hour. Drain and remove from Dutch oven.
2. Saute onion and next 3 ingredients in hot oil in Dutch oven until tender. Add peas, 6 cups water, and remaining ingredients; bring to a boil. Reduce heat, and simmer, stirring occasionally, 1 hour or until peas are tender.

blackeyed peas, onion, garlic, green bell pepper, celery stalk, olive oil, water, tomatoes, chicken broth, chicken bouillon granules, peppers, salt, pepper

Taken from www.myrecipes.com/recipe/black-eyed-pea-soup (may not work)