good luck soup

INGREDIENTS

2 cans black-eyed peas

2 to 3 pounds of ham hocks, cut in 2-inch pieces (I like to use ham shanks they have more meat on them)

Chicken stock, as needed

3 celery stalks, chopped

3 carrots, chopped

1 large onion, chopped

2 to 3 garlic cloves, minced

1 green pepper, chopped

1/2 teaspoon each of oregano, thyme and basil

2 bay leaves

Cayenne pepper, to taste

Salt and pepper, to taste

1 cup rice

INSTRUCTIONS

peas Drain and reserve.

Place ham hocks in a large pot. Add enough water to cover. Simmer for 2 hours or until tender. Remove meat from bones. Reserve meat, discard bones. Pour liquid (ham stock) from the pot into a large measuring container. Add enough chicken stock to make at least 6 to 8 cups of liquid. Return liquid to pot and add peas.

Add vegetables and spices to pot (do not add rice yet) and bring to a boil. Simmer for about an hour. Add rice and cook for another 20 minutes. Peas should be tender but not mushy. Add reserved meat and cook until peas are done. Remove bay leaves and serve.

This dish can be reheated for later serving, but don't cook too long, or the peas will break up.