Ingredients:
3 garlic cloves, minced
3 stalks celery, chopped
1/2 onions, chopped
5 vegetable bouillon cubes
5 carrots, peeled and sliced
3 potatoes, peeled and cubed
1 teaspoon dried parsley
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon black pepper
1 teaspoon Worcestershire sauce
1 (8 ounce) cans tomatoes, undrained
1 (8 ounce) cans black-eyed peas, drained ( or other bean)
1 cup shredded cabbage
Directions:
Use a big soup pot.
Saute garlic, celery and onion in olive oil until tender and glossy but not browned.
Meanwhile dissolve bouillon cubes in a cup of hot water.
Add bouillon water and 6 additional cups of water to pot.
Add carrots and potatoes.
Bring to a boil and then lower heat, cover and simmer 15 minutes.
Add spices, Worcestershire sauce, tomatoes, black eyed peas and cabbage.
Break up tomatoes with your spoon.
Cover and simmer another 20 minutes.
Taste for seasoning and add salt if desired.
I add about a teaspoon of salt.
Serve hot!
Servings: 6-8
Time preparation: 10 min.
Time total: 40 min.