Ellen'S Black-Eyed Pea Soup

• 1 bag black-eyed peas or any type dried bean
• 2 large smoked pork chops
• 1 c. oil, coarsely chopped
• 1 c. carrots, coarsely chopped
• 1 c. celery, coarsely chopped
• 1 c. prepared spaghetti sauce (any variety)
• 1/4 tsp. savory
• 1/4 tsp. marjoram
• 1/4 tsp. dry yellow mustard
• 1/2 tsp. basil
• 1 bay leaf
• crushed red pepper to taste
• water or broth
• olive oil
• salt and freshly ground pepper to taste

1. Remove debris, wash and cook peas according to package directions.
2. Save cooking water for soup liquid.
3. Remove fat from pork chops.
4. Render fat in olive oil.
5. Remove pieces of fat.
6. Add vegetables and saute until tender.
7. Add vegetables, whole pork chops and remaining ingredients to beans.
8. Add additional water or broth to desired consistency.
9. Cook on low heat 1 1/2 to 2 hours or until tender and tasty.
10. Can also be cooked for 8 to 10 hours in crock-pot on low temperature.
11. Remove meat and cut into small pieces before serving.
12. If you use less liquid, this can also be served as a side dish.

blackeyed peas, pork chops, oil, carrots, celery, marjoram, yellow mustard, basil, bay leaf, red pepper, water, olive oil, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=935389 (may not work)