Black Eyed Pea Soup

Heat oil in a large stock pot over medium high heat. Add onion, leeks, bell pepper, and celery. Cook until slightly softened, about 5 minutes.

Add garlic, ham hocks or ham bones, and black eyed peas. Sauté for 5 minutes.

Add chicken stock and bay leaves. Bring to a boil. Cover pot and simmer for 2 hours, stirring every 30 minutes.

Remove ham hocks or ham bones and discard. Add remaining ingredients. Simmer until ham is heated through, about 5 minutes.

Note: For a slow cooker, complete recipe up to the addition of the black eyed peas. Add remaining ingredients and cook on slow for 6-8 hours. Soup can be frozen for up to 6 months.