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Spicy Blackeyed Pea Soup

  • 2 cups blackeyed peas (fresh cooked or canned)
  • 3 tablespoons bacon drippings
  • 1 cup beef broth
  • 1/2 cup grated sharp cheddar cheese
  • 10-ounce can Ro-Tel tomatoes
  • salt and pepper, to taste
  • tortilla chips
Saut° onion in bacon drippings until soft. Mash the peas with a potato masher and add to the onions in the pan.

Add the tomatoes, beef broth and cheese, and simmer until the cheese has melted. Salt and pepper to taste.

Pour mixture into a blender or food processor and purée.

Serve hot with tortilla chips.

Recipe editor

Note: You may substitute 2 small, peeled fresh tomatoes and a minced serrano or jalapeño pepper (seeds, stems and ribs removed) for the Ro-Tel tomatoes, if desired.

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