• 2 slices bacon, cut in small pieces
• 4 whole chicken legs, skin removed and separated
• 1/4 C. water
• 1 envelope onion mushroom soup mix
• 12 oz. green cabbage, shredded (4 C.)
• 2 medium carrots, chopped coarse
• 1 tsp. dried thyme
• 1 can (16 oz.) black eyed peas, drained

In a 6 qt. pot, cook bacon. Remove. Add chicken pieces, cook till lightly browned. Remove. Add water to pot and scrape bottom of pot. Stir in soup mix, cabbage, carrots, thyme and bacon. Return chicken to pot. Cover and cook on medium heat stirring occasionally for 35 to 45 minutes until vegetables are tender and meat is done. Stir in black eyed peas and cook just until heated through. Serve right away.

Serves 4.