Parsnip, Broccoli & Blackeyed Pea Soup

I don't know what I like best, the advent of fall with soup cooking on the stove or spring when we can enjoy fresh crisp salads. The cool fresh air of fall encourages me to pull out the soup recipes. Here's a great soup recipe that you'll love—a hearty veggie soup with broccoli and parsnips that's easy and quick to make. Parsnips add a sweetness to the soup that will convert any skeptics.

Families love this soup originally posted in January 2011.

Parsnip, Broccoli & Blackeyed Pea Soup

From Chris Pedersen

Yield 4 Servings

Category Soup

Cuisine Healthy, Vegan

Ingredients

1 Tbsp olive oil

1/2 onion, chopped

1 clove garlic, crushed

11/2 C water or vegetable broth

1/2 tsp basil (or 11/2 Tbsp fresh chopped)

1 parsnip, chopped

1 celery stalk, sliced

1 carrot, chopped

1 C chopped cabbage

1 broccoli stalk, separated into small pieces

1 15oz can blackeyed peas

1 15oz can cut tomatos

Directions

1. Add oil to saucepan. Cook onions and garlic on medium-high heat.

2. Add water or broth.

3. Add remaining veggies and stir. Cook covered until heated through.

4. Add blackeyed peas and tomatoes. Stir to mix.

5. Cook for 5 minutes on medium heat. Veggies should be a bit crunchy.

6. Serve

Do you have a recipe with parsnips you'd like to share?