Thursday, October 29, 2009

Black Eyed Peas & Vegetables Soup

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Right after I made this yummy soup, I had to quickly take the pictures as I couldn't wait to slurp it.Its that good.I am sending this as an entry to My legume Affair Event started by Susan, guest hosted by Jeanne@ the CookSister! and to Cooking For Infants and Toddlers event hosted by RV @ SourashtraKitchen and Sudeshna's Cook Like a Bong.
  • Black Eyed Peas - 2 cup, cooked and drained
  • Mushrooms -  1 cup, stalked and halved
  • Carrot - 1, crinkled or horizontally cut
  • Zucchini or Green Squash - 1/2, vertically cut to about 1 inch long
  • Crushed Canned Tomato - 3 tbsp
  • Bay Leaf - 1
  • Vegetable Stock - 3 cups
  • Garlic - 3 cloves, finely chopped
  • Red Onion - 1, medium, finely chopped
  • Olive Oil - 2 tbsp
  • Cracked Pepper - 1 tsp
  • Salt for taste
  • Parsley - 2 tbsp, chopped (optional)
  • In a medium saucepan, heat the oil and add the bay leaf, garlic and onions and saute until onions are browned.
  • Add the Mushrooms, Carrot, Zucchini, crushed tomatoes and saute until they lose a little of the rawness.
  • Pour in the stock and follow-up with pepper, salt.
  • Bring to a boil for 6-7 minutes until the liquid is considerably reduced.
  • Add the cooked Black Eyed Peas and cook further for 5 minutes.
  • Garnish with chopped parsley.
  • Ladle it into a bowl and dig in.
Makes 2 Servings.

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