Bean and Vegetable Soup

Hearty vegetable based soup, great with crusty bread. Can be made completely vegetarian by using vegetable oil instead of bacon.

• Ready In: 2 hrs
• 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

1. Soak black-eyed peas overnight in water to cover.
2. Fry the diced bacon in a soup pot over low heat until bacon is crisp.
3. Remove bacon from pot and set aside.
4. Add garlic, onion, leek, carrots, and zucchini.
5. Cook over low heat for about 15 minutes.
6. Stir in tomatoes, soaked beans and water.
7. Partially cover and simmer for about 1 hour, until the beans and vegetables are tender.
8. Add cabbage and cook 15 minutes more.
9. Sprinkle each serving with bacon bits and parmesan cheese (about 2 teaspoons per serving).