Hoppin' John Soup

Directions

1. 1
   In 8 quart Dutch oven, bring peas and water to a boil.
2. 2
   Boil 3 minutes.
3. 3
   Cover and let stand for 1 hour.
4. 4
   Stick cloves into ham hocks.
5. 5
   Add ham hocks, tomatoes, onions, bouillon cubes, bay leaves, garlic and pepper to peas.
6. 6
   Cover and simmer until peas are tender, about 1 hour.
7. 7
   Remove ham hocks.
8. 8
   Discard cloves.
9. 9
   Remove meat from hocks and add to soup.
10. 10
    Bring soup to a boil and stir in rice.
11. 11
    Reduce heat and simmer until rice is done.
12. 12
    Discard bay leaves.
13. 13
    Makes 3 1/2 quarts.