Beef and Black-Eyed Pea Soup

• 16 ounces dried black-eyed peas
• 10 ounces condensed bean with bacon soup
• 3 cups beef broth
• 4 large carrots, peeled and sliced
• 3 lbs church beef roast, cut into 2-inch cubes
• 12 teaspoon salt
• 12 teaspoon pepper
• 1 cup onion, chopped
• 2 garlic cloves, minced

1. Soak peas overnight and rinse in morning.
2. Combine all ingredients in large pan.
3. Cook on med heat for about 3 hours or for 8-10 on low in crockpot.

blackeyed peas, bacon soup, beef broth, carrots, church beef roast, salt, pepper, onion, garlic

Taken from www.food.com/recipe/beef-and-black-eyed-pea-soup-347690 (may not work)