Black Eyed Pea Soup

Ingredients

• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 large onion, chopped
• 2 qt chicken or turkey stock
• 2 lb black eyed peas
• 1 picnic ham w/bone, 3 to 4 lb
• 2 bay leaves
• fresh oregano or basil to taste
• fresh ground pepper to taste

Instructions

• Soak beans in cold water for 6-8 hours and drain.
• Cut the ham into large chunks and combine all the
• ingredients in a large pot. Top off with enough
• water to barely cover the ingredients. Cover pot
• and simmer for 2-3 hours, stirring occasionally.
• Remove the lid and simmer for 1 hour.
• Can be served right away, but if you let it sit in
• the refrigerator over night then reheat it, the flavor
• intensifies.
• Serve with hot cornbread and a glass of your
• favorite red wine. Enjoy!