Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 cup diced carrots	Washed, peeled and diced
1/2 cup celery	Washed, trimmed and chopped
1/2 cup onion	Washed, peeled and chopped
1/2 cup green bell pepper	Washed, peeled and chopped
2 Tablespoons olive oil
3 (15.5 ounce) can no added salt black-eyed peas with liquid	Drained and rinsed
1 (10.5 ounce) can reduced sodium beef broth*
1 (14 ounce) can no added salt diced tomatoes

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large pot over medium high heat, heat oil.
2	Add the celery onion and green bell pepper to the pot and sauté for 10 minutes, or until tender.
3	Add the peas, broth and stewed tomatoes and allow to heat through, about 15 more minutes. Serve.	Cook until internal temperature reaches 135°F.