1/2 c. chopped onion
1 tbsp. butter
1 (8 oz.) can tomato sauce
1 bay leaf
1/4 tsp. celery seed
1 2/3 c. drained canned black-eyed peas
1/3 c. chopped green pepper
1 (8 oz.) can stewed tomatoes
2 tbsp. chopped parsley
1/2 tsp. chicken bouillon granules
1/8 tsp. peach salt and pepper

Saute onion and green pepper in butter several minutes. Add remaining ingredients and simmer covered for 20 to 30 minutes or until hot and bubbly. Makes 4 servings.