Vegetarian Black-Eyed Pea Stew

This sounds wonderful. I wish it were cold at night here but not right now. Maybe some of you can try this now in your area though! (source - surfing net)

• Ready In: 45 mins
• Serves: 6

Ingredients

• 2  tablespoons  vegetable oil
• 1  medium onion, peeled and cut into 1/2-inch cubes
• 1  celery rib, cut into 1/2-inch slices
• 2  large garlic cloves, finely chopped
• 6  cups water
• 2  medium carrots, peeled and cut into 1/2-inch cubes
• 1  medium sweet potatoes or 1  medium  yam, peeled and cut into 1/2-inch cubes
• 1  medium parsnip, peeled and cut into 1/2-inch cubes
• 1⁄4 cup  chopped fresh flat-leaf parsley
• 2  teaspoons  crushed dried oregano
• 1  teaspoon salt
• 1⁄2 teaspoon ground black pepper
• 1⁄3 cup long-grain white rice
• 1 (15 ounce) can black-eyed peas, rinsed and drained

Directions

1. Heat oil in a large, heavy-duty pot over medium-high heat. Add onion, celery and garlic and sauté for 5 minutes, or until softened. Add water, carrots, sweet potato, parsnip, parsley, oregano, salt and pepper and bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally. Add rice and cook for 20 minutes, stirring occasionally, until rice is tender. Add black-eyed peas and cook until thoroughly heated.
2. Remove from heat and let stand for 10 minutes. Serve in shallow bowls with bread, if desired.