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This tasty soup is hearty and nourishing, and made with sustainable ingredients only.
Ingredients
Makes 0 servings
- 2 cups dried black-eyed peas (soak overnight)
- 3 cups vegetable broth
- 1 cup chopped onions
- 2 cups diced tomatoes (1-15-oz. can)
- 2 teaspoons salt
- ¼ teaspoon pepper
- ¾ teaspoon oregano
- ½ teaspoon thyme
- ½ teaspoon rosemary
- 2 tablespoons vegetarian "baco bits" (made of soy)
Preparation
In a large pot soak black-eyes in 6 cups cold water, and let stand overnight. Rinse and drain the peas.
In a cooking pot sauté the onions in a little water until they are translucent. Add the black-eyes and all remaining ingredients to the pot, and bring to a boil. Simmer partly covered for 45-50 minutes until peas are very tender, stirring occasionally and adding water as necessary to achieve desired consistency. When soup is fully cooked puree 2 cups of soup in a blender and return to the pot. Salt to taste, and serve.
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