Ing redient s1/2 pound drie d black e ye d pe as2 cups ve g e table broth3 cups wate r6 carrots , choppe d2 ribs ce le ry, choppe d1 me dium onion, choppe d1 te aspoon g arlic powde r1 te aspoon se asoning (bas il, drie dore g ano, rose mary, or sag e )

Mat erialsKnife , cutting board, colande r, me asuringcups and spoons , mixing spoon, andlarg e cooking pot or s low cooke r.

PHOTO CREDIT: je ffre yw @ Flickr CC0

Black-eyed Pea SoupS o urce: Iowa State Unive rs ity - Exte ns ion and Outre achS erving size: 1-1/2 cups S erving s per recipe: 5 This ve g an and g lute n-fre e soup will ke e p you warm and can be made on the s tove top orin a s low cooke r!

Direct io ns1. Rinse and sort black-e ye d pe as to re move any dirt or de bris .2. Place all ing re die nts in a larg e pot and mix.3. Cook on me dium he at for 2 hours , s tirring occas ionally.This re cipe can also be pre pare d in a s low cooke r. Place all ing re die nts in the s low cooke rbut use jus t 1 cup of wate r. Cook on low for 8 hours .

Fing er Lakes Eat S mart New Yo rk 158 1 Route 8 8 NorthNe wark, NY 14513(315) 331-8 415

http://fing e rlake se atsmartne wyork.org