I'm embarrassed to give this recipe, as good cooks aren't supposed to admit they use canned soup. Well, I do use it, this variation has filled the gap on many evenings when I didn't feel like cooking, it's healthy, and it's delicious.

1/2 to 3/4 cup frozen black-eyed peas (optional)
1 cup frozen cut green beans
1 can condensed tomato soup
1 canful of nonfat milk
1/2 to 1 cup of frozen corn
1/4 teaspoon salt or garlic salt
1/2 teaspoon Worcestershire sauce

     If you are using black-eyed peas, put them on to cook in at least 1/2 cup water, as they absorb it. Add green beans to the pot, bring to the boil, and cook, covered, for 20 minutes. If you are using only green beans, you can use just 1/4 cup water and cook only 10 minutes.

     When black-eyed peas and beans are almost done, stir milk into condensed soup in a cooking pot; add corn, salt or garlic salt, and Worcestershire sauce. Bring to a gentle simmer. When black-eyed peas and beans are through cooking, add them to the pot. Let simmer a few minutes "to blend flavors," as the Campbell's soup label used to say but no longer says, apparently feeling our minds are too feeble to absorb this concept. Serves 2 generously.

     To serve 4, double recipe. But you, not being too feeble minded to understand a Campbell's soup label, know that already.

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