Black Eyed Pea And Ham Soup - cooking recipe

Ingredients

1 tbsp olive oil
1 stalk celery, trimmed, chopped coarsely
1 None small onion, chopped coarsely
1 None small carrot, chopped coarsely
1 None dried bay leaf
2 cloves garlic, minced
1 (2.5 lb) ham hock
4 cups chicken stock
7 oz dried black-eyed peas, soaked overnight, drained
4 oz Swiss chard, trimmed, shredded finely
2 tbsp cider vinegar

Preparation

Heat oil in a large saucepan over medium heat. Cook celery, onion and carrot, stirring, until soft. Add bay leaf, garlic, ham hock, stock and 8 cups water, Bring to a boil then reduce heat and simmer for 1 hour.
Add peas to soup. Simmer for 1 hour, or until black-eyed peas are tender.
Remove ham hock from soup. When cool enough to handle, shred meat coarsely and discard bone. Return shredded meat to soup.
Add chard and cook, stirring, until wilted. Remove soup from heat and stir in vinegar. Season to taste.