Black-Eyed Pea and Vegetable Soup
6 ounces dried black-eyed peas
2 mediums onions finely diced
1 garlic clove crushed
2 mediums carrots peeled & finely
1 medium green bell pepper finely diced
2 lrg zucchini sliced
6 cups vegetable stock
Freshly chopped parsley to garnish
Soak the beans overnight in enough cold water to cover. Drain. Heat the oil in a large saucepan over medium heat. Add the onion and cook until soft. Add the garlic, carrots, bell pepper and zucchini and cook 2 minutes. Add the stock and drained beans. Boil 10 minutes. Reduce heat, cover and simmer 50 minutes until the beans are tender. Season with salt and pepper and serve sprinkled with chopped parsley.
Makes 4 to 6 servings.
NOTES : If you don't have time to soak legumes overnight, you can use the Quick soak method. Cover the legumes with plenty of boiling rather than cold water and soak only 2 to 3 hours, or bring the legumes slowly to a boil in a large pan of water. Simmer 5 minutes, cover, turn off the heat, and soak only I hour.