Black Eyed Pea Soup - cooking recipe

Ingredients

2 (16 ounce) cans black-eyed peas, 2 cans, do not drain
1 1/2 cups organic potatoes, peeled and diced
1/2 cup celery, diced
1 cup carrot, diced
1/2 cup onion, diced
1 garlic clove, minced
2 tablespoons olive oil
4 cups water
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 teaspoon dried basil
1/2 cup corn (fresh or frozen)
1/2 cup canned diced tomatoes with green chilies, do not drain
1/4 teaspoon dried oregano
2 tablespoons fresh parsley, finely minced

Preparation

Heat oil in a soup pot, saute garlic and onion for 2 to 3 minutes.
Add all remaining ingredients except the parsley. Cover and bring to a boil.
Reduce the flame to low and simmer for 20 minutes. Mash the potatoes slightly with a potato masher to thicken the soup. Serve and garnish with parsley.