Tuesday, December 31, 2013

Happy New Year & Blackeyed Peas

Wishing you all a Happy New Year as we ring in 2014. I'm looking forward to a better year than 2013.  How about you?

Since so many of you have a tradition of eating blackened peas on New Years, I wanted to add the Healthy Journey Cafe favorite, Parsnip, Broccoli & Blackeyed Pea Soup.

This great soup recipe is 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 and again October 26, 2012.

Parsnip, Broccoli & Blackeyed Pea Soup

From Chris Pedersen
Yield 4 Servings

Category Soup
Cuisine Healthy, Vegan

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

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

What's your favorite blackeyed pea recipe for New Years?


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