BLACK EYED PEA SOUP

10 oz black eyed peas (dried peas)
2 TBS vegetable oil
2 cups chopped onion
1 tsp minced garlic
5 cups chicken broth
1 bay leaf
1 tsp salt
1/4 tsp dried crushed red pepper

Put black eye peas in a large bowl, add water to cover and let soak in refrigerator over night. Drain, rinse well and drain again.

Heat oil in a 3- qt sauce pan. Add onions and garlic and saute until onions are soft. Add peas, broth, bay leaf, sat and crushed red pepper. Cover, bring to a boil, reduce heat and simmer 1 hour or until beans are tender.