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Categories:
black-eyed peas potatoes celery carrot onion garlic olive oil water salt fresh ground black pepper dried basil corn tomatoes oregano fresh parsley
Viewed: 32 - Published at: 5 years agoIngredients
- 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
Method
- Heat oil in a soup pot, saute garlic and onion for 2 to 3 minutes.
- Add all remaining ingredients except the parsley. Cover and bring to a boil.
- 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.
