Blackeye Pea & Tomato Soup

2 cups cooked blackeye peas / cowpeas
1 can (15oz) diced tomatoes, any flavor/seasoning
several cups of water or vegetable stock
salt and pepper to taste
1 tsp balsamic vinegar
1 bay leaf

Combine cowpeas and can of tomatoes in a pot; bring to a simmer and cover. Add a bay leaf and balsamic vinegar if desired. Add pepper. Add about 1/2 to 1 tsp salt as appropriate (depending on whether the cowpeas were previously seasoned).

Cool soup and then puree in a blender or food processor.

Return to pot and heat and add water to bring to desired consistency.

Serving Size: makes 6 servings, about 1/3 to 1/2 cup each