Start cooking the black eyed peas at a fast boil for about 20 minutes. I never measure the water, just make sure there's always enough so it won't boil dry. Add all the other ingredients and boil for about another 30 minutes, but keep at a simmer.

Allow to cool for a few minutes, then use a blender on half of the soup or serve as-is.

Serve with the bread of your choice and some yogurt on top if you like.

Submitted by: Penny