Zydeco Soup

• 2 stalks celery, chopped, about 1 cup
• 1 onion, chopped, about 1 cup
• 1 medium green sweet pepper, chopped, about 3/4 cup
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 6 ounces cooked ham, diced, about 1 1/4 cups (I used cooked chicken instead)
• 1 teaspoon paprika
• 1/2 teaspoon sugar
• 1/2 teaspoon dry mustard
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried basil, crushed
• 1/2 teaspoon dried oregano, crushed
• 1/2 teaspoon dried thyme, crushed
• 1/2 teaspoon ground cloves
• 1/2 teaspoon black pepper
• 1/8 teaspoon cayenne pepper
• 1 (15 1/2 ounce) can black-eyed peas, rinsed and drained
• 1 (14 1/2 ounce) can yellow hominy (I used white hominy and it was good)
• 1 (14 1/2 ounce) can diced tomatoes (do NOT drain)
• 1 (14 ounce) can low sodium chicken broth
• 1 tablespoon fresh parsley, coarsely chopped
• 1 tablespoon molasses

1. Heat oil in a 4-quart Dutch oven. Add celery, onion, sweet pepper and garlic. Cook for 5 minutes over medium heat. Stir in ham (or chicken), paprika, sugar, dry mustard, cumin, basil, oregano, thyme, cloves, black pepper and cayenne pepper. Cook for 5 more minutes, stirring frequently.
2. Stir in black-eyed peas, hominy, undrained tomatoes, chicken broth, parsley and molasses. Bring to boil, then reduce heat and cover Dutch over and let soup simmer for 30 minutes.

stalks celery, onion, green sweet pepper, garlic, olive oil, ham, paprika, sugar, dry mustard, ground cumin, dried basil, oregano, thyme, ground cloves, black pepper, cayenne pepper, blackeyed peas, yellow hominy, tomatoes, chicken broth, fresh parsley, molasses

Taken from www.food.com/recipe/zydeco-soup-486161 (may not work)