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Bean and Vegetable Soup

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
12 teaspoon salt
14 teaspoon pepper
13 cup parmesan cheese


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).

Source: www.food.com