Veggie Black eyed Peas

4 slices bacon, cut into 1-inch pieces
21/2 cups chicken broth
1 cup dried black eyed peas (8 ounces, sorted and rinses)
2 medium stalks celery, sliced (1 cup)
1 large onion, chopped (1cup)
1 1/2 tablespoons chopped fresh or dried savory leaves (or thyme and a little sage)
1 clove garlic, finely chopped
3 medium carrots, thinly sliced (1 1/2 cups)
1 large green bell pepper cut into 1-inch pieces
1/2 cup shredded Monterey jack cheese with jalapeno peppers (optional)

Cook the bacon in a large skillet over medium heat, until it is crisp. Remove the bacon with a slotted spoon and drain it on a couple of paper towels. Drain most of the fat from skillet.

Pour the broth, black-eyed peas, celery, onion, savory and garlic in same the skillet and bring the mixture to a boil. Boil uncovered 2 minutes; reduce heat. Cover and simmer about 40 minutes, stirring occasionally, until peas are almost tender (do not boil or peas will fall apart).

Stir in the carrots and bell pepper. Heat to simmering. Cover and simmer about 13 minutes, stirring occasionally, until vegetables are tender. Sprinkle with bacon and cheese (if using it). Serves 6.

Number of Servings: 6

Recipe submitted by SparkPeople user MOMOFONESOFAR.