Ellen'S Black-Eyed Pea Soup - cooking recipe

Ingredients

1 bag black-eyed peas or any type dried bean
2 large smoked pork chops
1 c. oil, coarsely chopped
1 c. carrots, coarsely chopped
1 c. celery, coarsely chopped
1 c. prepared spaghetti sauce (any variety)
1/4 tsp. savory
1/4 tsp. marjoram
1/4 tsp. dry yellow mustard
1/2 tsp. basil
1 bay leaf
crushed red pepper to taste
water or broth
olive oil
salt and freshly ground pepper to taste

Preparation

Remove debris, wash and cook peas according to package directions.
Save cooking water for soup liquid.
Remove fat from pork chops.
Render fat in olive oil.
Remove pieces of fat.
Add vegetables and saute until tender.
Add vegetables, whole pork chops and remaining ingredients to beans.
Add additional water or broth to desired consistency.
Cook on low heat 1 1/2 to 2 hours or until tender and tasty.
Can also be cooked for 8 to 10 hours in crock-pot on low temperature.
Remove meat and cut into small pieces before serving.
If you use less liquid, this can also be served as a side dish.