Recipe - Crockpot Ham And Black-Eyed Pea Soup

Three fourths pound Dry blackeyed peas or navy
beans (2 cups)
2 cn (14 One half oz) reducedsodium
chicken broth
1 One half cup Water
6 ounce Reduced sodium ham; cut into
1/2inch pieces (about 1
cup)
4 md Carrots; cut or sliced up One half inch
thick (2 c.)
2 Stalks celery; cut or sliced up (1 c.)
One fourth cup Dried minced onion
1 teaspoon Dried sage; crushed
1 teaspoon Dried thyme; crushed
One fourth teaspoon Ground red pepper
1 tablespoon Lemon juice

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

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

Cover; cook on low for 1112 hours or on high for 4 1/25 One half hours. To
serve, stir in the lemon juice. Makes 6 maindish 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