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Black-eyed Pea Soup

16 oz Black-eyed peas; dried
1/2 md Onion; chopped
1 tb Garlic; minced
1 sm Green bell pepper; diced
1 Stalk celery; diced
1 tb Olive oil
6 c Water
32 oz Whole tomato (can); undrained and choppe
3 c Chicken broth; defatted
1 tb Chicken bouillon; granules
2 Jalapeno; unseeded and chopped
1 tb Salt
1/2 ts Pepper

Bring peas and water to cover to a boil in a Dutch oven; cook 10 minutes. Remove from heat; cover and let stand 1 hour. Drain and remove from Dutch oven. Saute onion and next 3 ingredients in hot oil in Dutch oven until tender. Add peas, 6 cups water, and remaining ingredients; bring to a boil. Reduce heat, and simmer, stirring occasionally, 1 hour or until peas are tender

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