Vegetable Soup with Black Eyed Peas
Servings
6Serving size
about 1 1/2 cupsThis recipe can be multiplied and makes great leftovers. Like many soups, it’s better the next day.
Ingredients
| 2 tsp. Olive oil |
| 1 large (about 16 ounces) Leeks (thinly sliced crosswise, keeping white and green parts separate) |
| 1 medium White onions (diced) |
| 2 Large stalk Celery, raw (diced) |
| 1 lb Carrots, raw (peeled and cut into 1/2 inch chunks) |
| 6 cups No salt added vegetable stock |
| 1 leaf Bay leaves |
| 1 tsp. Dried marjoram |
| 1/2 tsp., leaves Dried thyme |
| 2 tsp.. Honey |
| 1/2 tsp. Salt |
| 2 large ear Corn, sweet, yellow, raw (kernels cut from cob) (may use 2 cups frozen corn) |
| 2 15 ounce can Canned no salt added blackeye peas (drained and rinsed) |
Instructions
Add the olive oil, and when the oil is hot, add the white part of the leek.
Cook for about one minute. Stir frequently.
Add the onion and cook for about 2 minutes. Stir frequently.
Add the celery and cook for about 2 minutes. Stir frequently.
Add the carrots, vegetable stock, bay leaves, marjoram, thyme, honey, and salt.
Reduce the heat and simmer for about 15 minutes.
Add the corn and simmer on low for about 15 minutes.
Add the black eyed peas and simmer for about 5 minutes.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
There is not a lot to say about vegetable soup. Great soup starts with great stock, so making your own (it’s really easy) is a great place to start.
You can toss almost anything in, but I prefer to use vegetables with texture that will hold up to simmering: onions, carrots, celery and the like. If you are going to add softer vegetables that might break up – zucchini, squash, etc. – add them later on and simmer for only about 15 minutes.
In this version the corn and black eyes will give you all the protein you need.