Black-Eyed Pea And Vegetable Soup

• 6 ounces black eyed peas dried
• 1 tablespoon olive oil or sunflower oil
• 2 onions mediums, finely diced
• 1 garlic clove crushed
• 2 carrots mediums, peeled & finely
• 1 green bell pepper medium, finely diced
• 2 zucchini sliced
• 6 cups vegetable stock
• salt
• freshly ground black pepper
• chopped parsley Freshly, to garnish

1. Soak the beans overnight in enough cold water to cover.
2. Drain.
3. Heat the oil in a large saucepan over medium heat.
4. Add the onion and cook until soft.
5. Add the garlic, carrots, bell pepper and zucchini and cook 2 minutes.
6. Add the stock and drained beans.
7. Boil 10 minutes.
8. Reduce heat, cover and simmer 50 minutes until the beans are tender.
9. Season with salt and pepper and serve sprinkled with chopped parsley.

black eyed, olive oil, onions, garlic, carrots, green bell pepper, zucchini, vegetable stock, salt, freshly ground black pepper, parsley freshly

Taken from www.yummly.com/recipe/Black-Eyed-Pea-and-Vegetable-Soup-1648423 (may not work)