Black-Eyed Pea and Root Vegetables Stew

A hearty and comforting soup that's filled with flavor and healthy fiber from root vegetables and Black-eyed peas.

Ingredients

• 3 cups of black-eyed peas (cooked)
• 1 slice of bacon, diced
• 1 tbsp olive oil
• 1 medium onion, diced
• 5 celery stalks, chopped
• 5 carrots, chopped
• 5 turnips, chopped
• 4 cups of Low-Sodium vegetable broth
• 2 cups of water
• 1 teaspoon cumin
• 1 teaspoon ground black pepper
• 1 bay leaf
• 3/4 teaspoon salt
• 1/2 teaspoon garlic powder

Makes 8

Directions

1. If using dried black-eyed peas, cook per package instructions. (This can be done a day ahead as well)
2. In a large soup pot over medium high heat brown the diced bacon ~3min. Add the olive oil and the diced onions. Cook until onions are tender and fragrant, about 3-5min.
3. Add the celery, carrots, and turnips and sauté for about 5 min.
4. Add the broth, water and seasonings and bring to a medium boil. Simmer for 20-30 min or until the beans and other veggies are fully cooked and fork tender. Remove bay leaf and serve hot.

Note: Turnips are a root vegetable, high in Vitamin C and can be found in the produce section of your grocery store. Their color can vary from all white to white and purple.