Ham And Black-Eyed Pea Soup - cooking recipe

Ingredients

3/4 lb. dry black-eyed peas
2 (14 1/2 oz.) can chicken broth
1 1/2 c. water
6 oz. ham, cut in cubes
4 medium carrots
2 stalks celery
1/4 c. onion
1 tsp. sage
1 tsp. thyme
red pepper and salt

Preparation

In a 3 quart saucepan bring 4 cups water and black-eyed peas to boiling for 10 minutes; drain and rinse.
In a 4 quart electric crockery cooker, combine broth, water, ham, carrots, celery, onion, sage, thyme, salt and pepper.
Stir in peas.
Cook in slow cooker 6 to 7 hours.