BLACK-EYED PEA SOUP Recipe

Soak black-eyed peas overnight in bowl with enough water to cover by 2 inches. Heat oil in Dutch oven over medium-high heat. Add onion, celery, and carrot; cook until vegetables are tender, about 4 minutes. Add garlic and cook 30 seconds. Add red pepper and cook until crisp-tender, about 3 minutes. Add 6 cups water, peas, ham hock, thyme, and bay leaf. Bring to boil, reduce heat and simmer uncovered until tender, about 2 hours. Remove from heat; stir in salt. Cover and let stand 10 minutes.