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Black-eyed Pea Soup
1 lb. dried blackeyed peas (2 c.)
Salt and pepper to taste
12 slices bacon, cubed
3 med. potatoes, cubed
1 lg. onion, cubed
1 lg. can diced Rotel tomatoes/green chilies with liquid
Worcestershire sauce to taste
Tabasco sauce to taste
Place peas with plenty of water (seasoned to taste with salt and pepper) in a large crock pot. Cook on low overnight. The next morning, saute bacon until crisp. Add potatoes and onions to bacon and cook until onions are soft. Add to peas in crock pot, along with drippings. Add tomatoes, Worcestershire sauce and Tabasco sauces. Cook on low all day.
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