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BEEFY BLACK-EYED PEA SOUP
2 lbs. lean ground beef (or ground turkey)
1 sm. green pepper, chopped
1/2 c. butter
1/2 c. flour
2 qts. water
1 (28 oz.) can tomatoes, undrained, cut up
1 (16 oz.) pkg. frozen black eyed peas
1 c. chopped onion
1 c. chopped carrots
1 c. chopped celery
2 beef bouillon cubes
1 tbsp. black pepper
1/2 tsp. salt
1/2 tsp. garlic powder

Brown ground beef and green pepper together in skillet. Drain off
grease. In large kettle, melt butter; add flour. Stir to dissolve,
add water and meat. Add remaining ingredients. Bring to a boil.
Reduce heat and simmer 1 hour. Freezes well.

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