Title: Crockpot Ham and Black-Eyed Pea Soup
Categories: None
Yield: 1 Servings

3/4 lb Dry black-eyed peas or navy
-beans (2 cups)
2 cn (14 1/2 oz) reduced-sodium
-chicken broth
1 1/2 c Water
6 oz Reduced sodium ham; cut into
-1/2-inch pieces (about 1
-cup)
4 md Carrots; sliced 1/2 inch
-thick (2 c.)
2 Stalks celery; sliced (1 c.)
1/4 c Dried minced onion
1 ts Dried sage; crushed
1 ts Dried thyme; crushed
1/4 ts Ground red pepper
1 tb Lemon juice

In a 3 quart saucepan bring 4 c. water and black-eyed peas or navy beans to
boiling. Boil, uncovered, for 10 minutes. Drain and rinse.

In a 4-quart crockpot combine broth, 1 1/2 c. water, ham, carrots, celery,
onion, sage, thyme and red pepper. Stir in drained peas or beans.

Cover; cook on low for 11-12 hours or on high for 4 1/2-5 1/2 hours. To
serve, stir in the lemon juice. Makes 6 main-dish servings.

(Only 3 g fat per serving!)

Source: Better Homes and Gardens, Sept 1993
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
slea@hightowerservices.com (Shawn Zehnder Lea) on Sep 20, 1997