5 slices bacon, cut in sm. pieces
1 c. onion, chopped
2 c. tomatoes, chopped
1 clove fresh garlic, minced
Pinch of salt
Dash of black pepper
3 c. water
2 beef bouillon cubes
2 tbsp. Jalapenos, chopped
4 cans black-eyed peas
3 c. grated Cheddar

In saucepan, saute the bacon until lightly browned, saute onions, Jalapenos, tomatoes, garlic, salt and pepper in the bacon and bacon drippings. Add the water. Dissolve the beef bouillon cubes in the mixture. Drain juice from peas and add the peas to the soup and cheese and simmer until cheese is melted.