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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is from Eden Foods. Ingredients:
2 (16 ounce) cans black-eyed peas, 2 cans, do not drain |
1 1/2 cups organic potatoes, peeled and diced |
1/2 cup celery, diced |
1 cup carrot, diced |
1/2 cup onion, diced |
1 garlic clove, minced |
2 tablespoons olive oil |
4 cups water |
1 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1/2 teaspoon dried basil |
1/2 cup corn (fresh or frozen) |
1/2 cup canned diced tomatoes with green chilies, do not drain |
1/4 teaspoon dried oregano |
2 tablespoons fresh parsley, finely minced |
Directions:
1. Heat oil in a soup pot, sauté garlic and onion for 2 to 3 minutes.
2. Add all remaining ingredients except the parsley. Cover and bring to a boil.
3. Reduce the flame to low and simmer for 20 minutes. Mash the potatoes slightly with a potato masher to thicken the soup. Serve and garnish with parsley.
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