Title: Black-eyed pea and ham hock soup
 Categories: None
      Yield: 6 Servings
 
      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.