Ingredients
4
slices bacon, cut into 1-inch pieces
2 1/2
cups Progresso™ chicken broth (from 32-ounce carton)
1
cup dried black-eyed peas, sorted and rinsed
2
medium celery stalks, sliced (1 cup)
1
large onion, chopped (1 cup)
1 1/2
tablespoons chopped fresh savory leaves or 1 1/2 teaspoons dried savory leaves
1
garlic clove, finely chopped
3
medium carrots, thinly sliced (1 1/2 cups)
1
large green bell pepper, cut into 1-inch pieces
1/2
cup shredded Monterey Jack cheese with jalapeño peppers (2 ounces)
Preparation
Cook bacon in 10-inch skillet over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon; drain on paper towels. Drain fat from skillet.
Heat broth, peas, celery, onion, savory and garlic to boiling in same skillet. Boil uncovered 2 minutes; reduce heat. Cover and simmer about 40 minutes, stirring occasionally, until peas are almost tender (do not boil or peas will burst).
Stir in carrots and bell pepper. Heat to simmering. Cover and simmer about 13 minutes, stirring occasionally, until vegetables are tender; stir. Sprinkle with cheese and bacon.
