post

[Guest guest]

Lucky Black Eyed-Pea Soup

 

2 tbs. olive oil

1 chopped onion

1 cup chopped celery

2 potatoes, peeled and diced

3 garlic cloves, minced

6 cups vegetable broth

1 can (14 1/2 oz.) diced Italian-style tomatoes

1 can (15.8 ounces) blackeye peas, rinsed and drained

1/2 tsp. thyme

1 cup very thinly sliced carrots

3/4 cup uncooked pasta (acini, elbows,spirals, etc.)

3 tbs. chopped parsley

pinch of red pepper flakes

pinch of black pepper

 

In Dutch oven or stock pot, heat oil over medium-high heat. Add

onion, potatoes,celery and garlic; cook and stir for 5 minutes. Add broth,

tomatoes, black-eyed peas, pepper flakes, pepper, and thyme; bring to a boil.

Cover; reduce heat and simmer 10 minutes. Increase heat to bring to

full boil; stir in carrots and pasta. Cook 10 minutes or until

carrots are tender. In 2-cup glass measure take out a few spoonfuls of potatoes

and mash. Stir mashed potatoes back into until thickened. Reduce heat and simmer

5 minutes. Garnish with parsley.

 

 

 

 

Mail

Bring photos to life! New PhotoMail makes sharing a breeze.