Black Eyed Peas And Veggie Soup |
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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Hearty colorful bean, pumpkin and veggie soup, perfect for cold winter supper. Easy to make and full of rich and healthy ingredients. Ingredients:
2 cups black-eyed peas, soaked overnight in cold water |
1/2 cabbage, thinly sliced |
2 cups diced pumpkin |
1 sliced leek |
1 sliced onion |
3 red tomatoes, peeled, seeded and diced |
1/2 cup red pepper, diced |
2 tbsp sweet paprika |
salt to taste |
1/4 cup olive oil |
Directions:
1. Drain peas, place in a casserole with lid and cover with cold water. When boiling, turn heat to low and let simmer covered till tender but firm (1 – 1 1/2 hrs).
2. When ready, drain, arrange them in the same casserole and cover again with clean cold water. Add the vegetables and cook till tender, about 15 minutes.
3. Add salt to taste and the 2 Tbsp of sweet paprika. Mix well. Turn heat off and set aside. They are best eaten next day.
4. When ready to serve, drizzle some olive oil on (about 2 Tbsp per person).
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