A spicy infusion of southern and southwestern cuisines gives this black-eyed pea soup with ham hocks its delicious flavor.

Black-Eyed Pea Soup

1 pound ham hocks
1 cup chopped onion
2 tablespoons seeded and chopped jalapeño
2 cups seeded and chopped tomatoes
1 garlic clove, crushed
1/4 teaspoon pepper
3 teaspoons beef base or bouillon granules
5 (15-ounce) cans black eyed peas
1 tablespoon chopped cilantro

1. In a large kettle, simmer ham hocks covered in water for 1 1/2 hours. Drain; reserving the liquid. Chill the liquid, skim fat off the liquid. Remove the meat from the bones.
2. In a skillet, saute the chopped meat with chopped onion, chopped jalapeno, chopped tomatoes, crushed garlic clove, and pepper. Add the skimmed liquid (add water if necessary to make total of 6 cups), beef base, black eyed peas (drained and rinsed), and chopped cilantro. Heat through.

Makes 10 servings.