Black-Eyed Pea Soup

6 slices bacon, cut in small pieces

1 clove garlic, minced

4 cans black-eyed peas

2 cans diced tomatoes & green chilies (mild or hot)

1 large onion, finely chopped

1 (4 oz.) can green chilies chopped

2 cans beef broth

salt & pepper to taste

In a large stockpot cook bacon, onion and garlic over medium heat until onion is tender. Transfer to paper towels to drain; place back in stockpot. Add remaining ingredients and bring to a boil. Remove from heat and serve. Store leftover soup in an airtight container in the refrigerator.

Makes 12 - 14 servings.