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Ham and Black-eyed Pea Soup

3/4 lb Dry black-eyed peas or navy beans (2 cups)
2 14 1/2 oz cans Reduced-sodium chicken broth
1 1/2 c Water
6 oz Reduced sodium ham, cut into 1/2 -inch pieces (about 1 cup)
4 md Carrots, sliced 1/2 inch thick (2 c. )
2 Stalks celery, sliced (1 c)
1/4 c Dried minced onion
1 t Dried sage, crushed
1 t Dried thyme, crushed
1/4 ts Ground red pepper
1 tb Lemon juice

In a 3 quart saucepan bring 4 c. water and black-eyed peas or navy beans to boiling. Boil, uncovered, for 10 minutes. Drain and rinse.

In a 4-quart slow cooker combine broth, 1 1/2 c. water, ham, carrots, celery, onion, sage, thyme and red pepper. Stir in drained peas or beans.

Cover; cook on low for 11-12 hours or on high for 4 1/2-5 1/2 hours. To serve, stir in the lemon juice. Makes 6 main-dish servings.

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