Spice this recipe up with pepper sauce or a couple of chopped hot peppers.

• 2 cups black-eyed peas, fresh 
•     1 quart water 
•     1 onion, diced    
•     1 small green pepper, diced    
•     1 celery rib, finely diced    
•     ½ teaspoon red pepper flakes 
•     1 teaspoon Deb’s Seasoning (page 269) 
•     ½-1 teaspoon salt Ground pepper, to taste       
•       Pepper sauce (optional)    

Add peas to soup pot with water and bring to boil over medium-high heat. Add onion, green pepper, and celery and cook for about 10 minutes.  Add pepper flakes, seasoning and salt then lower heat to simmer. Partially cover pot and cook for about 30 minutes. Taste for salt, add pepper and cook until peas are tender. Turn off heat and let flavors marry for a while. Check for seasonings and add pepper sauce to taste. Preheat before serving.