1 16 ounce package dried black eyed peas
1 11 ounce can bean and bacon soup
2 1/2 cups water
3 carrots, peeled and chopped
1 3 pound beef chuck roast, cut into 2 inch cubes
1/4 teaspoon pepper
Sort through the black eyed peas to remove foreign objects, then rinse and drain. Combine all ingredients in 3 to 4 quart crockpot. Cover and cook on low for 9 to 10 hours or until peas are tender and beef is done. 6 servings.
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