Ham And Black-Eyed Pea Soup - cooking recipe

Ingredients

3/4 lb. black-eyed peas or navy beans (2 c.)
2 (14 1/2 oz.) cans reduced sodium chicken broth
6 oz. reduced sodium ham, cut into 1/2-inch pieces (about 1 c.)
4 medium carrots, sliced 1/2-inch thick (2 c.)
2 stalks celery, sliced (1 c.)
1/4 c. dried minced onion
1 tsp. dried sage, crushed
1 tsp. dried thyme, crushed
1/4 tsp. ground red pepper
1 Tbsp. lemon juice
1 1/2 c. water

Preparation

In a 3-quart saucepan, bring 4 cups water and black-eyed peas or navy beans to boiling.
Boil, uncovered, for 10 minutes.
Drain and rinse.
In a 4-quart slow cooker, combine broth, the water, ham, carrots, celery, onion, sage, thyme and red pepper.
Stir in drained peas or beans.
Cover; cook on low heat setting for 11 to 12 hours or on high heat setting for 4 1/2 to 5 1/2 hours.