Click on a category to see more recipes in this category
Ingredients
1 Tablespoon vegetable oil
1 Small onion, diced
2 Celery stalks, sliced
1 Carrot, halved lengthwise & sliced
1 Garlic clove, minced
2 Cups broth
2 Cups water
1 (15 oz) Can black-eyed peas, drained & rinsed
1 (14 1/2 oz) Can diced tomatoes with juices
1/4 Teaspoon dried basil
1/4 Teaspoon dried thyme or oregano
Salt & pepper, to taste
1/2 Cup dry elbow macaroni
Parmesan cheese, optional
Instructions
Heat oil in a Dutch oven or a large, heavy saucepan over medium heat. Add onion, celery and carrot; cook and stir until tender, about 5 minutes. Add garlic and cook another 30 seconds.
Add broth, water, black-eyed peas, tomatoes, basil, thyme and salt and pepper if desired. Bring to a boil; simmer for 10 minutes. Add macaroni and cook 10 to 15 minutes, stirring occasionally until macaroni is tender. Serve in soup bowls; garnish with Parmesan cheese, if desired.