Ham and Black-Eyed Pea Soup

This is a great soup- and a tasty way to use some leftover ham!! -Lisa

3/4 lb dried black-eyed peas
28 oz. Chicken Broth
1 1/2 cups water
1 cup diced ham
4 medium carrots
2 stalks celery
1/4 cup minced onion
1 tsp. dried sage
1 tsp. dried thyme
1/4 tsp. ground red pepper
1 T. Lemon juice

In a 3-quart sauce pan, bring 4 cups water to boil. Add peas and boil ten minutes. Drain and rinse.

In 4-quart crock pot, combine chicken broth, 1 1/2 c. water, ham, carrots, celery, onion, sage, thyme, red pepper; stir in black-eyed peas. Cover and cook on high for 4 1/2 - 5 1/2 hours. Add lemon juice and serve.