Quite Unbelievable Quinoa & Black Eyed Peas Soup
Yield: 4 - 6 servings Cooking Time: 25 minutes Difficulty: Easy

Directions:

  1. Heat olive oil in a Dutch oven.   Add onions, carrots, leeks and celery and sauté until soft.
  2. Add peas and garlic.   Stir for 1-2 minutes.
  3. Add quinoa.  Mix in chicken broth and tomatoes with their juices, and bouquet of herbs.   Simmer covered for 15 minutes. Season with salt and pepper.
  4. Remove bouquet of herbs before serving.

Equipment:

Dutch oven
Wooden spoon
Knife

Ingredients

  • ¼ cup - olive oil
  • 2 - onions, chopped
  • 4 - carrots, chopped
  • 1 - leek, chopped (white part only)
  • 2 stalks - celery, diced
  • 1 can - black eyed peas
  • 2 cloves - garlic, minced
  • 1 can - tomatoes, chopped
  • 8 cups - chicken stock
  • 1/3 cup - quinoa
  • 1 bouquet - rosemary, oregano, bay leaf and thyme (tied with kitchen twine)
  • salt and pepper, to taste.