Vegetable And Black-Eyed Pea Soup - cooking recipe

Ingredients

6 oz. cooked, diced ham
4 medium carrots, sliced thin
3 pieces celery, chopped
1 medium onion, diced
1 zucchini (about 1/2 lb.), peeled and cut into 1/4-inch pieces
2 Tbsp. salad oil
2 (16 oz.) cans black-eyed peas, drained and rinsed
2 (14 to 16 oz.) cans stewed tomatoes, drained
1 (13 to 14 oz.) can chicken broth
1/4 tsp. black pepper

Preparation

In 5-quart pan, add oil to heat.
Add ham, carrots, celery and onion.
Stir frequently until veggies are tender, about 10 minutes.
Add zucchini and cook 5 minutes or until tender.
Stir in peas, tomatoes, chicken broth, pepper and 3 cups of water. Cook over high heat to boiling.
Simmer about 10 to 15 minutes. Low cholesterol and low-fat!