Ingredients
3 rounded cups dried black-eyed peas
1 ham bone with some meat or ham hocks
3 cups minced celery
3 cups minced onion
3 cups minced carrots
2 lb. smoked sausage, sliced or diced
2 Tbsp. chili powder
salt to taste
black pepper to taste
Preparation
Place peas in 3 quarts water with ham bone (preferably honey ham bone) and bring to a boil. Reduce heat to simmer and cook until peas are soft, about two hours. (No need to soak peas.) Discard bone, leaving bits of ham in soup. Add celery, onion and carrots and cook another hour. Add diced smoked sausage and simmer 30 minutes. Add chili powder. If needed, add more water, salt or black pepper.Serve with corn bread. Makes about a gallon.
