We’ve been fixing this soup every year since about 1997.  It brings us luck every year! (Well, ALMOST every year! LOL)

¼ cup oil

1 cup of diced hog jowl (for luck)

2 cups diced ham

1 cup diced onion

28 ounce can diced tomatoes (do not drain)

¾ teaspoon minced garlic

¼ teaspoon salt

¼ teaspoon pepper

2 beef bouillon cubes

1 can of original Rotel (or hot if you like)

6 16ounce cans black eyed peas – do not drain (for luck)

2 ½ cups shredded cheddar

2 boxes of Jiffy cornbread mix (makes one 9 x 13 pan cut into squares)

Do not drain peas.  You may need to add a little water.  Consistency should be more like stew than soup.  Sauté onion and hog jowl/ham in the oil until tender.  Add all the other ingredients, except the cheese.  Simmer for one hour.  Melt in cheese just before serving.

Serve with corn bread.

Serves: An army!