Black-Eyed Pea Soup Crock-Pot

• 2 cups Dried Black-eyed Peas, Picked Over And Rinsed
• 2 cups Ham, Diced
• 1 whole Green Bell Pepper, Stem And Seeds Removed, Chopped
• 3 cloves Garlic, Minced
• 1 whole Onion, Chopped
• 1 bunch Celery, Chopped
• 15 ounces, weight Can Of Diced Tomatoes
• 1 teaspoon Dried Oregano
• 1 teaspoon Salt, Or To Taste
• 1/8 teaspoons Cayenne Pepper (or More To Taste)
• 1 Tablespoon Hot Sauce (optional Or To Taste)
• 1/2 teaspoons Black Pepper
• 5 cups Water

1. Soak the peas overnight, in a bowl covered in cold water. The next day drain off the water. Or you can use my quick method. Just rinse and soak in hot water for about 10-20 minutes.
2. Add the drained peas and all of the other ingredients into your crockpot. The water should be completely covering the ingredients when you start. As they cook, watch for evaporation. You may need to add a little water to keep everything covered while cooking.
3. Put on the lid and cook on low for 5 to 6 hours or on high 3 to 4 hours.
4. Serve hot over rice, crackers or cornbread with more hot sauce on the table.

blackeyed, ham, green bell pepper, garlic, onion, celery, tomatoes, oregano, salt, cayenne pepper, hot sauce, black pepper, water

Taken from tastykitchen.com/recipes/soups/black-eyed-pea-soup-crock-pot/ (may not work)