2 cups black-eyed peas, rinsed and sorted, soaked overnight in water, drained
1 medium onion, chopped
3 cloves garlic, minced
2 celery stalks, chopped
Kosher salt and pepper
1 pound ham, chopped
4 carrots, peeled and chopped
2 quarts chicken broth
1 teaspoon Tabasco sauce
1 teaspoon cumin
1 tablespoon dried oregano
3 cups baby spinach
Add all the ingredients except for the spinach to a slow cooker. Cook on low heat for 8 hours or high 4 hours, until black eyed peas are tender. Add and stir in spinach with 30 minutes remaining. Season the soup with additional salt, pepper if desired.
