BLACK EYE PEAS BUCKWHEAT VEGETABLE SOUP
Serves 4 – 6
1 large yellow or white onion (diced)
3 medium tomatoes (diced)
2 large carrots (cut into ¼ inch slices)
2 large celery stalks (cut into ¼ inch slices)
½ cup dry black-eye peas (soaked overnight and drained)
½ cup dry buckwheat
1 quart low sodium vegetable broth
½ tablespoon Italian seasoning
1 bay leaf
1 teaspoon salt
1 teaspoon garlic powder
1 – 1 ½ teaspoons freshly ground pepper
chopped parsley for garnish
1. Cut vegetables while bringing the broth to a boil in a soup pot.
2. Place all ingredients in the pot except the salt. Bring back to a boil, stir well, cover, and reduce heat to low. Cook for 20 minutes.
3. Add salt to taste. Check the pepper to see if more is needed.
4. Garnish with parsley and serve hot immediately.
Posted by: pgeistfeld@yahoo.com
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