4 cups fresh or frozen black-eyed peas
4 -5 slices bacon
1 large onion, chopped
1 stalk celery, diced
4 garlic cloves, minced
6 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon ground black pepper
In a 5 quart Dutch oven, cook bacon until crisp; set aside to drain on paper towels.
Cook onion, celery and garlic in bacon drippings until tender; add broth, salt, pepper and peas. Bring to a boil and skim top if necessary.
Lower heat to simmer; crumble bacon and add to peas.
Adjust seasonings to taste, cover and simmer until peas are tender (30 minutes to 1 hour depending on how tender you like them)