Bean and Vegetable Soup
- Ready In:
- 2hrs
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 1 cup black-eyed peas, dried
- 2 slices bacon, diced
- 2 garlic cloves, minced
- 1 medium onion, chopped
- 1 leek, chopped
- 2 carrots, diced
- 1 medium zucchini, diced
- 1 cup crushed tomatoes
- 2 cups cabbage, chopped
- 7 cups water
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄3 cup parmesan cheese
directions
- 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).
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I like to travel, and when I do, I try to find places where the locals like to eat. When I go to a new town, I have to check out the local grocery stores - it's a must. I really enjoy checking out the shelves to see what is different from what I have at home.
I live on the west coast (always have), but don't like fish or seafood (my family is sssoooo disappointed in me). The only thing that I'll tolerate is Manhattan clam chowder, but the clams better be chopped tiny...