Black-eyed Peas and Potato Soup
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 cup chopped onion
- 1 cup sliced carrots
- 1 cup sliced celery
- 2 cloves garlic minced
- 4 cups Vegetable Broth or water see Recipe Notes
- 1 15-ounce can black-eyed peas, rinsed & drained
- 2 cups cubed potatoes
- 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
- 1/2 tablespoon dried chives
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon pepper
Instructions
- Heat olive oil in a large stock pot over medium heat. Add onions, carrots, and celery. Cook until vegetables are softened. Stir in garlic, and cook 1 minute. Add vegetable broth, black-eyed peas, potatoes, parsley, chives, cayenne pepper, salt, and pepper. Bring to a boil. Reduce heat, cover, and simmer 30 minutes.
- Yield: 6 servings (serving size: about 1 cup)
Notes
- For a chunkier soup with a little more texture, place half in a food processor or blender.
- Substitute black-eyed peas with great northern beans, cannellini beans, or navy beans.
- If you don’t have time to make your own vegetable broth, you can use a store-brought brand that’s Daniel Fast friendly. I recommend Kitchen Basics Unsalted Vegetable Stock.