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Ingredients
| black-eyed peas: 1 cup (dried) |
| bacon: 2 strips (diced) |
| garlic: 2 cloves (minced) |
| onions: 1 (chopped) |
| leeks: 1 whole leek (chopped) |
| carrots: 2 (diced) |
| zucchini squash: 1 whole squash (diced) |
| canned crushed tomatoes: 1 cup |
| green cabbage (shredded): 2 cups (chopped) |
| water: 7 cups |
| salt: 1/2 tsp |
| black pepper: 1/4 tsp |
| parmesan cheese (grated): 1/3 cup |
Bean and Vegetable Soup
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
90 min -
Servings
8 serving(s)
Tags
- Soak black-eyed peas overnight in water to cover.
- Fry the diced bacon in a soup pot over low heat until bacon is crisp.
- Remove bacon from pot and set aside.
- Add garlic, onion, leek, carrots, and zucchini.
- Cook over low heat for about 15 minutes.
- Stir in tomatoes, soaked beans and water.
- Partially cover and simmer for about 1 hour, until the beans and vegetables are tender.
- Add cabbage and cook 15 minutes more.
- Sprinkle each serving with bacon bits and parmesan cheese (about 2 teaspoons per serving).