Black-Eyed Pea Soup

Supposedly if you eat black-eyed peas on New Year's Eve you will have tons of good-luck in the new year.  I don't believe in these kind of superstitions, but I do LOVE black-eyed peas.  So, what better excuse for whipping up a delicious soup with these amazing beans!  It might not look like much from the picture, but trust me, this soup is packed with flavor!  Super easy to make and oh, so delicious!  I served ours with a dollop of sour cream on top, but you can leave it out.  Enjoy!
-1/2 cup chopped onion
-1 large garlic clove, finely minced
-1 Tbs oil
-2 (15 1/2 oz each) cans black-eyed peas, rinsed and drained
-2 cups chicken broth
-1/2 cup water
-1 cup diced cooked ham
-1 dash cayenne pepper
-4 drops Tabasco sauce
-sour cream for topping (optional)
In a large sauce pan, heat up the oil.  Add the onion and saute for a couple of minutes.  Add the garlic and cook for 1 more minute.  Add the rest of the ingredients, except for the sour cream.  Stir well, lower the heat (to medium low), cover and cook for about 45 minutes to 1 hour, stirring occasionally.  Serve immediately with a dollop of sour cream on top, if desired.  Enjoy!