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| Ingredients: |
8 slices bacon, diced
1 cup onion, chopped
1 cup celery, chopped
3 cloves garlic, minced
2 cans (15 oz each) chicken broth |
2 cups water
1 cup carrots, sliced thin
1/2 tsp thyme
2 cans (16 oz each) black-eyed peas
3 T parsley, chopped |
| Cooking
Instructions: |
In Dutch over, cook bacon until crisp. Drain on paper towel.
Add onion, celery and garlic to drippings, cook and stir for
5 minutes. Add chicken broth, water, carrots and thyme. Bring to a boil. Cover, reduce heat and simmer for 15 minutes. Stir in bacon, peas and parsley. Simmer for
15 minutes. Serve hot. |
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