Crockpot Beef and Black Eyed Pea Soup
16 oz. pkg. dried black eyed peas
10 oz. can condensed bean and bacon soup
4 cups water
6 carrots, peeled and chopped
2 lb. beef chuck roast, cut into 2" cubes
1/4 tsp. pepper
Sort through the black eyed peas to remove any stones
or shriveled peas, then rinse and drain. Combine all
ingredients in 4-5 quart crockpot. Cover and cook on
low for 9-10 hours or until peas are tender and beef
is done.
6 servings
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