Hoppin' John Soup

• 1 lb. dry black-eyed peas
• 3 qt. water
• 4 whole cloves
• 1 1/2 lb. ham hocks
• 1 (28 oz.) can stewed tomatoes
• 2 medium onions, chopped
• 6 chicken bouillon cubes
• 2 bay leaves
• 1 clove garlic, minced
• 1/2 tsp. crushed red pepper
• 1/3 c. uncooked regular rice

1. In 8 quart Dutch oven, bring peas and water to a boil.
2. Boil 3 minutes.
3. Cover and let stand for 1 hour.
4. Stick cloves into ham hocks.
5. Add ham hocks, tomatoes, onions, bouillon cubes, bay leaves, garlic and pepper to peas.
6. Cover and simmer until peas are tender, about 1 hour.
7. Remove ham hocks.
8. Discard cloves.
9. Remove meat from hocks and add to soup.
10. Bring soup to a boil and stir in rice.
11. Reduce heat and simmer until rice is done.
12. Discard bay leaves.
13. Makes 3 1/2 quarts.

blackeyed peas, water, cloves, ham hocks, tomatoes, onions, chicken, bay leaves, clove garlic, red pepper, regular rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=233245 (may not work)