1 lb. bacon
1 c. chopped celery
1 c. chopped onion
1 c. chopped green pepper
2 (16 oz.) cans black-eyed peas, rinsed and drained
1 (10 1/2 oz.) can beef consomme
2 (14 1/2 oz.) cans stewed tomatoes

In a saucepan, cook bacon until crisp. Remove bacon; crumble and set aside. Discard all but 2 tablespoons of drippings; saute celery, onion and green pepper until tender. Add bacon and all remaining ingredients; heat through. Yield: 2 1/4 quarts.