| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Soup, Vegetarian |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Canola oil |
| 1 |
md |
Yellow onion; diced |
| 1 |
lg |
Stal celery; chopped |
| 2 |
|
Cloves garlic; minced (2 to 3) |
| 6 |
c |
Water |
| 2 |
md |
Carrots; peeled and diced |
| 1 |
md |
Parsnip; peeled and diced |
| 1 |
md |
Sweet potato; diced |
| 1 1/2 |
tb |
Dried parsley |
| 2 |
ts |
Dried oregano |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Ground black pepper |
| 1/3 |
c |
Long grain white rice |
| 1 |
cn |
(15 oz.) black-eyed peas; drained |
INSTRUCTIONS
In a large saucepan heat the oil. Add the onion, celery, and garlic, and
saut. for 5 minutes. Add the water, carrots, parsnip, potato, and
seasonings, and bring to a simmer. Cook for 10 minutes over medium-low
heat, stirring occasionally. Stir in the rice and cook for 20 minutes more,
stirring occasionally, until the rice and vegetables are tender. Stir in
the black-eyed peas and cook for 5 minutes more over low heat. Remove from
the heat and let stand for 10 minutes. Ladle into bowls and serve with warm
bread.
Recipe from VEGETARIAN SOUP CUISINE, by Jay Solomon © 1996: Prima.
(c)Jay Solomon. Recipes collected at compucook.com >from Kitpath (Pat
Hanneman's Kitchen) wizard.ucr.edu/~phannema
Recipe by: Solomon's Veg Soup
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 02,
1998
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