Lucky Black Eyed Pea Soup – Southern Secret

• 2 15-oz cans of black-eyed peas
• 1.5 cups diced celery stalks
• 1.5 cups diced carrots - about 2 large
• 2.5 tablespoons fresh parsley - minced
• 2 cups diced red onion
• 4 large garlic cloves - minced
• 1 bay leaf
• 1 quart vegetable stock
• 2.5 tablespoons olive oil
• 1.5 teaspoons salt
• 1 teaspoon freshly-ground black pepper
• .5 teaspoons ground cumin
• cornbread - optional!

1. Start by warming up the 2 Tbsp of olive oil in a big saucepan or cast-iron skillet. Once fragrant, toss in the diced onion and minced garlic. Lightly saute for 3 minutes; if they go dry, add in water (I added about 1/4 cup).
2. Add the vegetable stock, beans, carrots, celery, parsley, bay leaf, and spices. Stir to mix evenly. Turn up heat and bring to a simmer; cook for 20 minutes or until the vegetables are nicely tender. Stir in the remaining 2 tsp of olive oil, and remove the bay leaf lest your kid tries to eat it.
3. Here's the trick to good soup: let it sit overnight so the flavors meld. If you're looking to eat this tonight, let it sit for at least 30 minutes. Before eating it, gently reheat the soup on the stove and serve with fresh cornbread. Hope you enjoy, and happy new year, y'all!

blackeyed peas, celery stalks, carrots, fresh parsley, red onion, garlic, bay leaf, vegetable stock, olive oil, salt, freshlyground black pepper, ground cumin

Taken from food52.com/recipes/20520-lucky-black-eyed-pea-soup-southern-secret (may not work)