Vegetable and Black-Eyed Pea Soup

• 6 oz. cooked ham
• 4 medium carrots
• 3 medium celery stalks
• 2 medium onions
• 1 small zucchini
• 2 tbsp. salad oil
• 2 can black-eyed peas
• 2 can stewed tomatoes
• 1 can chicken broth
• 1/4 tsp. coarsely ground black pepper

1. Dice cooked ham.
2. Thinly slice carrots.
3. Chop celery stalks and onions.
4. Cut zucchini lengthwise into quarters, then crosswise into 1/4-inch pieces.
5. In 5-quart Dutch oven or saucepot over medium-high heat, in hot salad oil, cook ham, carrots, celery, and onions, stirring frequently, until vegetables are almost tender, about 10 minutes.
6. Add zucchini and cook about 5 minutes longer or until vegetables are tender.
7. Stir in black-eyed peas, stewed tomatoes, chicken broth, pepper, and 3 cups water.
8. Over high heat, heat just to boiling.

ham, carrots, celery stalks, onions, zucchini, salad oil, blackeyed peas, tomatoes, chicken broth, ground black pepper

Taken from www.delish.com/recipefinder/vegetable-black-eyed-pea-soup-393 (may not work)