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Black-eyed Pea Soup
1 pound dried black-eyed peas
1/2 pound 97% fat-free smoked ham, cut into 1/2 inch cubes (2 cups)
1 medium onion, diced
4 small carrots, peeled and sliced into 1/4 inch thick small rounds
1 1/2 cups sliced celery
2 dried red chilies
2 small bay leaves
1 1/2 teaspoon dried thyme leaves, crushed
1/4 teaspoon ground black pepper
10 cups hot water
1 teaspoon salt or to taste
1/3 cup minced fresh parsley
Sort peas and rinse. Place peas in a 6 quart slow cooker. Add remaining ingredients, except salt and minced parsley. Cover and cook on LOW 10-12 hours or until peas are tender. Stir in salt and parsley. Ladle into soup bowls.
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