2 cups fresh black eyed peas
2 cups chicken stock
2 ounces ham or soy substitute, finely chopped (one subscriber used turkey meant and carrots)
1 small yellow onion, chopped
1 1/2 tablespoons balsamic vinegar or red wine vinegar
3 cloves garlic, minced
1 bay leaf
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon dried crushed red pepper
Bring all ingredients to boil in heavy large saucepan.
Boil for 2 minutes.
Transfer to crockpot and cover; simmer on low about 8 hours until peas are tender, stirring occasionally.
Season to taste with salt and pepper.