Black-Eyed Pea Soup

In a large kettle, simmer ham hocks covered in water for 1 1/2 hours. Drain; reserving the liquid. Chill the liquid, skim fat off the liquid. Remove the meat from the bones.

In a skillet, saute the chopped meat with chopped onion, chopped jalapeno, chopped tomatoes, crushed garlic clove, and pepper. Add the skimmed liquid (add water if necessary to make total of 6 cups), beef base, black eyed peas (drained and rinsed), and chopped cilantro. Heat through.