Vegetable Soup with Black Eyed Peas - mds.CulinaryMedicine.org

Name: Vegetable Soup with Black Eyed Peas - mds.CulinaryMedicine.org
Ingredients: 2 tsp Olive oil; 1 large (about 16 ounces) Leeks (thinly sliced crosswise, keeping white and green parts separate); 1 medium White or yellow 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 cup 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)

staging.mds.culinarymedicine.org

Vegetable soup is so easy to make, and perfect for a cold evening. The corn and black eyed peas in this recipe give you all the protein you need.

View Original

Share this recipe:

Ingredients

2 tsp Olive oil
1 large (about 16 ounces) Leeks (thinly sliced crosswise, keeping white and green parts separate)
1 medium White or yellow 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 cup 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)