Black Eyed Peas & Vegetables Soup

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.

Ingredients:

• 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)
  

Procedure:

• 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.

Enjoy!