Slow Cooker Ham & Blackeyed Pea Soup

Slow Cooker Ham & Blackeyed Pea Soup 2 - (15.8 ounce) cans Blackeye Peas, drained and rinsed 2 - cups cooked ham, diced 2 1/2 - cups water 4 1/2 - cups low sodium chicken stock 1 - small onion, diced 3 - medium carrots, peeled and diced 2 - ribs celery, diced 1 - teaspoon dried sage 1 - teaspoon dried thyme 1 - teaspoon dried oregano 1 1/2 - cups fresh or spinach, optional 1/2 - teaspoon crushed red pepper flakes 2 - tablespoons lemon juice 1 - cup cooked white or brown rice, optional Combine all ingredients in slow cooker except spinach, red pepper flakes, lemon juice and rice. Cover and cook 4-5 hours on low. Stir in spinach, red pepper flakes and lemon juice. Cook an additional 15 minutes. Stir in cooked rice before serving, if desired. Cook's Note: Instead of using spinach, I used one can of Blackeye Peas with Snaps.