2 qt. water
2 c. dried black eyed peas
1 c. dried lima beans
2 lb. ham hocks, or 1 lg. meaty bone
2 ears corn, kernels sliced off
1/2 c. onion
6 sm. okra, sliced
3-4 c. spinach or collards, deveined & sliced
1 tbsp. powdered ginger

Rinse peas and limas until water is clear. Put in stock pot. Add ham hocks or bone, simmer for 1 1/2 hours until peas and beans are tender. Add corn, onion, okra, ginger and spinach. Simmer for 10-15 minutes longer. Serve in bowls with hot corn bread.