Vegetarian Black-Eyed Pea Stew

• 2 tablespoons vegetable oil
• 1 medium onion, peeled and cut into 1/2-inch cubes
• 1 celery rib, cut into 1/2-inch slices
• 2 large garlic cloves, finely chopped
• 6 cups water
• 2 medium carrots, peeled and cut into 1/2-inch cubes
• 1 medium sweet potatoes or 1 medium yam, peeled and cut into 1/2-inch cubes
• 1 medium parsnip, peeled and cut into 1/2-inch cubes
• 1/4 cup chopped fresh flat-leaf parsley
• 2 teaspoons crushed dried oregano
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/3 cup long-grain white rice
• 1 (15 ounce) can black-eyed peas, rinsed and drained

1. Heat oil in a large, heavy-duty pot over medium-high heat. Add onion, celery and garlic and saute for 5 minutes, or until softened. Add water, carrots, sweet potato, parsnip, parsley, oregano, salt and pepper and bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally. Add rice and cook for 20 minutes, stirring occasionally, until rice is tender. Add black-eyed peas and cook until thoroughly heated.
2. Remove from heat and let stand for 10 minutes. Serve in shallow bowls with bread, if desired.

vegetable oil, onion, celery, garlic, water, carrots, sweet potatoes, parsnip, parsley, oregano, salt, ground black pepper, longgrain white rice, blackeyed peas

Taken from www.food.com/recipe/vegetarian-black-eyed-pea-stew-138921 (may not work)