10 slices bacon (reserve bacon drippings)
1 chopped onion
1 cup chopped celery
1 1/2 teaspoon minced garlic
2 cans chicken broth
2 cups water
1 (14.5-ounce) can Italian chopped tomatoes
1/2 teaspoon thyme
1 cup thinly sliced carrots
1 (2.75-ounce) White Lily country gravy mix
1 cup milk
2 (16-ounce) cans black-eyed peas, drained
3 tablespoons chopped parsley

In large pot, cook bacon until crisp; remove and drain on paper towels. Crumble and set aside. Leave 2 tablespoons bacon drippings in pot. Add onion, celery and garlic. Cook and stir for 5 minutes. Add broth, water, tomatoes, thyme and carrots. Heat to boiling. Cover and simmer for 10 minutes until carrots are tender. Return to rapid boil. In a 2-cup glass measuring cup, dissolve gravy mix in milk. Stir into soup until thickened. Add bacon, peas and parsley. Reduce heat and simmer for 5 minutes until heated through. Serve with cheesy cornbread. Makes 8 servings. Note: May use New Year’s Day leftover peas.