1 pound bacon - diced
1 can Vegetable Broth (14 1/2 ounces)
In a large pot over medium high heat, sauté the bacon until crisp.
Set aside the bacon, reserving the fat in the pot.
Add the celery, onion and green bell pepper, then sauté 10 minutes, or until tender.
Add the black eyed peas, broth and stewed tomatoes and allow to heat through, about 15 more minutes.
Top with crumbled bacon when serving.