Everything Must Go Ham And Black Eyed Pea Soup

Our idea to get rid of that holiday ham.How many ham sandwiches can one eat?
We just made up this soup tonight to open up some fridge space.

Ham And Black Eyed Pea Soup:

Ingredients:

Left Over ham with bone
"Two"-One Lb.Bags of dry black eyed peas.
One Large Shallot
Half a head of garlic
Two large carrots
Two stalks celery
Celery Leaves
Two small potatoes(we had two left over in a bag)
Parsley
Three cans Chicken Broth
One can Beer(can use more)
Two Bay Leaves
Franks Hot Sauce
Chestier Sauce
Salt and pepper To Taste.
One quart water(or just enough to cover the peas)

Directions:

Preparing the black eyed peas as directed on the package(soaking).

Start by slicing leftover meat from the ham bone trimming it of fat.
Cut the ham slices into bite sized pieces.Removing most the ham from the bone.
Leave some meat on the ham bone.Trim the ham bone of as much fat as possible.
Set the bone and bite size pieces of ham off to the side for later.
Coarsely chop the celery set aside reserve the celery leaves.
Halve the carrots cut carrots into bite size pieces set aside.
mince the garlic and shallots set aside.
Finely chop the celery leaves and parsley set aside.
Finely chop the parsley and set aside.
Peel and dice the potatoes into bite sized pieces.

After the peas are done soaking and rinsed,set them aside for a moment.
In a large pot sauté the shallots and garlic,after they have turned translucent
add the carrots,celery,potato and bay leaves and ham bone.Add the broth and beer and gently add in the black eyed peas taking care not to splash yourself.
Make sure that the Peas are covered by the broth if not add more broth,beer, or water would work just as well.Bring contents to a low steady boil for approximately ten minutes.Cover the pot with a tilted lid(partially covered),allowing steam to escape and reduce heat to a simmer.Cook the Black Eyed Peas approximately for one an a half to two hours add Hot Sauce and Worcestershire sauce liberally.
Check the peas frequently to assure they are not sticking to the pot or burning.
When it's done slap it a bowl garnish with the parsley and celery leaves, have some corn bread with it...MMMMM MMMM!!