Hoppin' John Soup - cooking recipe

Ingredients

1 lb. dry black-eyed peas
3 qt. water
4 whole cloves
1 1/2 lb. ham hocks
1 (28 oz.) can stewed tomatoes
2 medium onions, chopped
6 chicken bouillon cubes
2 bay leaves
1 clove garlic, minced
1/2 tsp. crushed red pepper
1/3 c. uncooked regular rice

Preparation

In 8 quart Dutch oven, bring peas and water to a boil.
Boil 3 minutes.
Cover and let stand for 1 hour.
Stick cloves into ham hocks.
Add ham hocks, tomatoes, onions, bouillon cubes, bay leaves, garlic and pepper to peas.
Cover and simmer until peas are tender, about 1 hour.
Remove ham hocks.
Discard cloves.
Remove meat from hocks and add to soup.
Bring soup to a boil and stir in rice.
Reduce heat and simmer until rice is done.
Discard bay leaves.
Makes 3 1/2 quarts.