Title: Black-Eyed Pea/basil Soup W/pesto
Categories: Soup Lowcal
Yield: 1 Servings
| WALDINE VAN GEFFEN VGHC42A------------------------- Rosalie Harrington |
| 1 | lb | Black-eyed peas |
| 1 | c | Carrots; chopped |
| 2 | c | Winter squash; cubed |
| 1 | | Red onion; chopped |
| 1 | c | Celery; chopped |
| 1 | c | Fresh basil; chopped |
| 4 | cl | Garlic; minced |
| | | Soy sauce |
| PESTO |
| | | Fresh herbs |
| 1 | tb | Garlic |
| 1 | tb | Olive oil |
If using canned peas, rinse and drain. If using dried, cook peas with
garlic. When tender, add remaining ingredients and simmer for thirty
minutes. If using canned peas, saute veggies in a little water until
tender. Add peas and heat until hot. Source: Lightly Ethnic