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New Year's Black-Eyed Pea Soup

3 rounded cups dried black-eyed peas
Ham born with meat or ham hocks
3 cups celery
3 cups minced onion
3 cups minced carrot
2 lb. smoked sausage
2 tbsp. chili powder

Please peas in 3 quarts water with ham bone and bring to a boil. Reduce heat to simmer and cook until peas are soft, about two hours. (No need to soak peas.) Discard bone, leaving bits of ham in soup. Add celery, onion and carrots and cook for another hour. Add diced smoked sausage and simmer 30 minutes. Add chili powder. If needed, and more water, salt or black pepper. Serve with corn bread. Makes about a gallon.

-- Dottie and Joe Wilkinson, as published in the Austin American-Statesman