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BLACKEYED PEA SOUP

BLACK-EYED PEA SOUP

1 lb. dried black-eyed peas
2 Tblsp. vegetable oil
1 large onion, chopped
1 celery rib, diced
1 carrot, diced
2 tsp. minced garlic
1 red pepper, diced
1 Tblsp. jalapeno chile, minced
1 ham hock (8 oz.)
1/4 tsp. thyme
1 bay leaf
2 tsp. salt
1 tsp. black pepper

DIRECTIONS:
Soak black-eyed peas overnight in bowl with enough water to cover by 2 inches. Heat oil in Dutch oven over medium-high heat. Add onion, celery, and carrot; cook until vegetables are tender, about 4 minutes. Add garlic and cook 30 seconds. Add red pepper and jalapeno; cook until crisp-tender, about 3 minutes. Add 6 cups water, peas, ham hock, thyme, and bay leaf. Bring to boil, reduce heat and simmer uncovered until tender, about 2 hours. Remove from heat; stir in salt. Cover and let stand 10 minutes. Makes 6-1/2 cups.