Spicy black-eyed pea and tomato soup

5 slices bacon cut into small pieces
2 jalapeño peppers, finely chopped
1 garlic clove, minced
1 pinch black pepper
1 pinch salt
3 c. beef broth
3 c. swiss or cheddar cheese, grated
1 c. chopped onion
2 cans diced tomatoes
4 15-oz. cans black-eyed peas

Sauté bacon in large saucepan until lightly browned. Add onion, jalapeños, tomatoes, garlic, salt, and pepper to bacon drippings; sauté five minutes. Add broth. Add peas to mixture. Add cheese and simmer gently until cheese is melted.