Dutch oven, cook the bacon until it is crisp; remove with
slotted spoon and drain on a paper towel. Add celery, green
pepper, and onion to bacon drippings; sauté until soft, about
5 minutes. Drain off the excess drippings. Now add the beef
broth to the Dutch oven; bring to boil. Add tomatoes and
black-eyed peas; bring to boil again, then lower heat and
simmer for about 30 minutes.
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