Black eyed pea pork soup

Save the juice from slow cooking a pork shoulder. Add a bag a dried black eyed peas to the juice and enough water to bring the level up a few inches above the dried peas. Bring to a boil and let sit covered for one hour. Add chopped carrots, a diced onion, a cup of chopped celery, left over chopped pork, sun dried tomatoes, some fresh sage and rosemary, a little salt and add white wine. Bring to boil, simmer for an hour or so. Eat. A heavy bread is a nice accompaniment.