Main Street Cook

1 small head cabbage
2lb corned beef
1 jar tomato juice
.5 lb black eyed peas
4 stalks celery cut sliced
4 carrots sliced
1 1/2 table spoons concentrated chicken broth/ stock
Seasoning but no salt

Put cabbage tomato juice celery carrots chicken broth and seasoning in crock on low for 12 hours. - ( peas and corned beef can be cooked prior and refrigerate till use or Cook when soup is 9 hours into timing) Cook peas on oven till soft approx 3 hrs simmer. Bake corned beef in oven approx 3 hrs 350 degrees with enough water to cover. Drain peas add to cooked soup. Drain corned beef and remove any fat. Cut into small slices and then small pieces add to soup.