Black Eyed Pea Soup

2 cups black eyed peas, dried
1 tablespoon vegetable oil
2 medium onion, diced
2 carrots, diced
4 stalks celery, diced
2 Smoked turkey legs
8 cups chicken stock
salt and pepper to taste

Wash and pick over peas and soak over night. In the morning, discard any floating peas and drain. In a 12" dutch oven, add peas and stock, simmer for 1 1/2 hours, covered and bottom heat only. Meanwhile, in a 10" oven, sweat the onions, carrots and celery in vegetable oil until soft. Add vegetables and smoked turkey legs to peas and continue to simmer 1 hour more, covered. Remove legs and separate meat from bones. Return meat to soup. Season with salt and pepper to taste. Serve with Hush Puppies.

Note: You may use bacon drippings for the veggie oil.