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From: Betty---Athens,.Ga.

Corned Beef & Cabbage Soup with Black Eyed Peas

1 to 1-1/2 cups DRIED black-eyed peas
1 (15oz.) can chopped tomatoes w/onion and bell pepper - or Italian style chopped tomatoes
1 (15oz.) can tomato sauce
1 to 2 cups water (as needed to make soup consistency)
1 to 2 cups coarsely chopped COOKED cabbage
1 to 2 cups coarsely chopped or shredded COOKED corned beef
1/2 tablespoon dry basil
1/2 tablespoon dry tarragon
Grated Monterey jack cheese
Garlic-flavored croutons
Cover dried black-eye peas with water, about 2 inches over. Bring to a boil, boil 5 minutes, remove from heat, cover tightly, and let sit 1 hour. Drain and rinse well.

In a large soup pot, combine drained peas, chopped tomatoes, tomato sauce, and 1 to 2 cups water. Bring to a boil, lower heat and simmer until peas are soft, approximately 30 to 45 minutes. Add cabbage, corned beef, basil and tarragon, remembering to rub herbs between your palms, as you add them, to bring out the flavor. Simmer on low for anywhere up to an hour or so. I served the soup with grated Monterey Jack cheese and garlic-flavored croutons.