Ham and Black Eye Pea Soup

I am rapidly falling in love with black eye peas. They have a wonderful creamy texture and cook easier than any other bean I have worked with. I am always amazed when I don't need to add a bunch of herbs to a soup that is simple like this one. I always need to remind myself that it is about starting with a good base and flavorful ingredients. If you have good things to start with there is no need for filler in either quantity or flavor. CATEGORY: Soup Recipe Name: Ham and Black Eye Pea Soup Ingredients: 2 cup dry black eye peas 1 ham bone 1 lb ham 5 leeks sliced, white part 4 stock celery w/leaves sliced 5 large carrots, sliced 1 t smoked peppers Steps: * put black eye peas to soak in 1/2 gal cold water overnight * put ham and bone in 6+qt crock pot * cover with water and put on low overnight * in the morning drain black eye peas and put in crock pot with ham and bones. Put on high for 2+ hours * remove bones * add leeks, celery, carrots and smoked peppers * cook for 2 more hours on high Serve NOTES: * I suspect that you could probably put the black eye peas in with the ham and bone overnight instead of soaking them in cold water. *If you use a different type of bean do not vary from the original directions. * If the beans are cooked you could add the vegetables in the morning and cook all day if you used low heat.