2 lbs. ground meat
1/2 c. chopped green pepper
1/2 c. butter
1/2 c. flour
2 qts. water
1 c. chopped onion
1 (28 oz.) can whole tomatoes
1 (16 oz.) pkg. frozen black-eyed peas
1 c. diced carrots
1 c. chopped celery
1 tbsp. pepper
1/2 tsp. salt
2 tbsp. beef bouillon granules
1/8 tsp. garlic powder
1/8 tsp. onion powder
1/2 tsp. ground coriander

Cook beef and green pepper; drain. Melt butter in Dutch oven. Add flour and stir until smooth. Cook 1 minute, stirring constantly. Gradually add water and cook, stirring until it bubbles. Stir in beef mixture and remaining ingredients. Bring to a boil. Cover and simmer 45 minutes to 1 hour. Yield: 4 1/2 quarts.