Vegetable And Black-Eyed Pea Soup

• 6 oz. cooked, diced ham
• 4 medium carrots, sliced thin
• 3 pieces celery, chopped
• 1 medium onion, diced
• 1 zucchini (about 1/2 lb.), peeled and cut into 1/4-inch pieces
• 2 Tbsp. salad oil
• 2 (16 oz.) cans black-eyed peas, drained and rinsed
• 2 (14 to 16 oz.) cans stewed tomatoes, drained
• 1 (13 to 14 oz.) can chicken broth
• 1/4 tsp. black pepper

1. In 5-quart pan, add oil to heat.
2. Add ham, carrots, celery and onion.
3. Stir frequently until veggies are tender, about 10 minutes.
4. Add zucchini and cook 5 minutes or until tender.
5. Stir in peas, tomatoes, chicken broth, pepper and 3 cups of water. Cook over high heat to boiling.
6. Simmer about 10 to 15 minutes. Low cholesterol and low-fat!

ham, carrots, celery, onion, zucchini, salad oil, blackeyed peas, tomatoes, chicken broth, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=557192 (may not work)