Chef Maxwell's Black Eye Pea and Spinach Soup

1 T. bacon fat
1 T. garlic, minced
2 T. Smithfield Ham, minced
6 cups Stock, chicken, beef or vegetable
1 cup onion, sliced
½ cup mushroom, sliced
1 cup Black eye peas, fresh, frozen or soaked and par boiled
2 cups Spinach, blanched
1 cup tomato, diced
2 sprigs Basil, sliced

Heat the lard or bacon fat in a suitable sized pot. Cook the garlic and the Smithfield ham in the hot fat until the garlic begins to brown slightly. Add the black eye peas and sauté for about two minutes. Add the stock.

Bring the stock to a boil and reduce to a strong simmer. Add the onions and cook the soup for about three minutes. Add the mushrooms.

Allow the soup to cook for 2 to 3 more minutes and add the spinach and the tomato. Add the basil, heat through and serve.