Black-Eyed Pea Soup

1 tablespoon vegetable oil
1 cup diced onion
1 cup diced celery
1/2 cup diced sweet bell pepper, red or green
4 to 6 ounces diced ham
4 cloves garlic, minced
4 cups chicken broth
3 cups cooked black-eyed peas or 2 cans (15 to 16 ounces each) drained and rinsed
1 1/2 cups frozen chopped turnip greens or spinach, thawed
2 cans (14.5 ounces each) tomatoes, diced, with juice
1/2 teaspoon Creole seasoning
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried oregano
salt, to taste

PREPARATION:
Stovetop:In a large Dutch oven or large saucepan over medium heat, saute the onion and celery in vegetable oil until tender. Add the ham, bell pepper, and garlic and saute, stirring, for 2 to 3 minutes longer.

To the ham and vegetable mixture add chicken broth, black-eyed peas, greens, tomatoes, Creole seasoning, pepper, and oregano. Reduce heat to low, cover, and simmer for 45 minutes to 1 hour. Taste and add salt, as needed.

Slow Cooker:

In a skillet over medium heat, saute the onion and celery in vegetable oil until tender. Add the ham, bell pepper, and garlic and saute, stirring, for 2 to 3 minutes longer. Transfer ham and vegetables to the slow cooker; add chicken broth, black-eyed peas, greens, tomatoes, Creole seasoning, pepper, and oregano. Cover and cook on LOW for 5 to 7 hours, or HIGH for 2 1/2 to 3 1/2 hours. Taste and add salt, as needed.