Black-eyed Pea Soup

3 slices of turkey bacon
3 cans of black eyed peas
2 cans of Rotel tomatoes (only 1 if you like less heat)
1 onion (medium, chopped)
half of a jalepeno pepper (optional)

In a pot crisp the bacon, when done set aside to add later. Chop onion and add to the fat the bacon rendered, you may need to add 1-2 tablespoons of oil if there is not enough bacon grease. Cook onions until translucent. Add the black-eyed peas and tomatoes. Simmer for 30 minutes. Crumble and add bacon.
Makes 6 1.5-cup servings.
Serve with cornbread or corn chips. Also if you'd like top with cheese, light sour cream, and or black olives.

Number of Servings: 6

Recipe submitted by SparkPeople user MURPHYDAUGHTER.