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Black-Eyed Pea and Ham Hock Soup
2 c Black-eyed peas
Lard; as needed
2 Onions; diced
2 Carrots; diced
4 Celery stalks; diced
8 Ham hocks
8 c Chicken or pork stock
Salt and pepper
Wash and pick over peas and soak overnight. In the morning discard
tiny floating peas and drain. Add stock and simmer 1 1/2 hours.
Meanwhile sweat onion, carrot and celery in lard until soft. Add
vegetables and hock to the peas and continue to simmer 1 hour. Taste
for salt and pepper.
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