1/2 pound sliced bacon
2 cups diced celery
2 cups diced green peppers
2 cups diced onions
1 can beef broth
2 cans whole or diced tomatoes with juice
2 cans black eyed peas

In large pot, cook bacon till crisp, remove with slotted spoon, drain on paper towels. Add celery, green peppers, and onions to bacon drippings and saute until soft, about 5 minutes. Drain off excess drippings. Add broth to pot and bring to boil. Add tomatoes and black eyed peas; bring to second boil, then lower heat and simmer 30 minutes. Crumble bacon and sprinkle on each serving of soup.

Serve with cornbread and a green salad.