Black-eyed Pea and Mushroom Soup

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Black-eyed Pea and Mushroom Soup

 

2 teaspoons olive oil

1 cup sliced fresh mushrooms

1/2 cup chopped onion

1/2 cup sliced celery

2 cloves garlic, minced

1/2 teaspoon dried thyme

1 15-ounce can black-eyed peas, undrained

1 small carrot, sliced

2 14 1/4-ounce cans vegetable broth, ot homemade

2 tablespoons chopped parsley

 

Add mushrooms, onion, celery, garlic and thyme, cook and stir until vegetables

are tender, about 5 minutes.

Add black-eyed peas, carrot, and broth.

Bring to a boil, reduce heat and simmer for 15 minutes.

Garnish with parsley if desired. serves 6.

 

 

 

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