1 (28 oz.) can whole tomatoes, undrained
2 (10 oz.) pkgs. frozen black-eyed peas
1 c. chopped onion
2 qts. water
1 tbsp. chicken flavored bouillon granules
1 1/2 tsp. Worcestershire sauce
1/2 tsp. dried whole oregano
1/2 tsp. pepper
1/4 tsp. dried whole thyme
1/4 tsp. red pepper
1 clove garlic, minced
1 c. sliced carrots
1 c. sliced celery
1/2 c. chopped green pepper
1/4 c. chopped fresh parsley
2 c. chopped, cooked turkey breast (skinned before cooking and cooked without
salt)

Combine first eleven ingredients in a large Dutch oven. Bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes.

Stir in carrots, celery, green pepper and parsley - simmer 30 minutes.

Add turkey and simmer for 30 minutes more or until vegetables are tender.

Ladle into serving bowls. (Yields 3 quarts).