5 slices bacon, cut into 6 pieces
1 c. onion, chopped
2 c. tomatoes, chopped (optional)
1 clove garlic, minced
Pinch of salt
Dash black pepper
3 c. water
2 beef bouillon cubes
2 tbsp. jalapenos, chopped (optional)
4 (15 oz.) cans black-eyed peas

In saucepan, saute bacon until lightly browned. Saute onions, jalapeno, tomatoes, garlic, salt and pepper. Add water; dissolve beef bouillon cubes in the mixture. Drain juice from the peas and add peas to the soup. Heat. Serve garnished with cheddar or Swiss cheese.