Black-Eyed Pea Soup With Ham

• 4 bacon strips, diced
• 1 medium green pepper, chopped
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 cans (15-1/2 ounces each) black-eyed peas, undrained
• 2 cans (14-1/2 ounces each) diced tomatoes, undrained
• 1 cup water
• 1-1/2 teaspoons salt
• 1 to 1-1/4 teaspoons ground cumin
• 1 to 1-1/4 teaspoons ground mustard
• 1 teaspoon chili powder
• 1/2 teaspoon curry powder
• 1/2 teaspoon pepper
• 1/4 to 1/2 teaspoon sugar, optional
• Shredded Colby-Monterey Jack cheese and minced fresh parsley

1. In a large saucepan, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 tablespoon drippings. In the drippings, saute the green pepper, onion and garlic until tender.
2. Add peas, tomatoes, water and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes. Sprinkle with cheese, parsley and bacon.

bacon, green pepper, onion, garlic, blackeyed peas, tomatoes, water, salt, ground cumin, ground mustard, chili powder, curry powder, pepper, sugar, cheese

Taken from www.tasteofhome.com/recipes/black-eyed-pea-soup-with-ham/ (may not work)