Black-Eyed Pea Tomato Soup - cooking recipe

Ingredients

2 c. black-eyed peas
4 c. cold water
1 to 2 Tbsp. olive oil
1/4 c. onion, chopped
1/2 c. celery, chopped
1/2 c. carrots, chopped
1 c. tomatoes
1 qt. chicken stock
1/3 c. parsley
pepper and salt

Preparation

Soak black-eyed peas overnight.
Rinse with cold water.
Cook in 4 cups cold water until tender for approximately 10 minutes. Saute onions in oil.
Combine rest of ingredients (add parsley last) and simmer in saucepan until carrots are tender.