8 ounces canned black-eyed peas
4 (14 ounce) cans tomato paste
1 pound prosciutto pasta
1 large onion, halved and thinly sliced
1 medium tomato, seeded and diced
1 small green bell pepper, thinly sliced
1/2 medium carrot, sliced
4 ounces cooked ham, cut into 1/4 inch slices
2 tablespoons lemon juice
salt to taste
ground black pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add peas and cook 8 to 10 minutes, or until tender but crisp. Drain.
Pour tomato paste over peas and season with tomatoes with salt and pepper to taste.
Bring a large pot of salted water to a boil. Add ham and toss to coat. Stir in green pepper; cook 10 minutes. Remove ham from pot and place in colander. Cover and return to a boil. Reduce heat to medium and simmer 5 minutes.
Remove ham from the soup and mix mixed together. Turn the green pepper over and sprinkle with lemon juice.
Stir in sliced ham. Cover and simmer 4 minutes, stirring occasionally. Stir in pepper, salt and mustard. Remove from heat and return pan to a medium heat. Cover and simmer 8 minutes, until thickened.