Black-eye Peas/basil Soupbeans, cakes, low-fat, soups ----WALDINE VAN GEFFEN VGHC42A---- 1 lb black-eye peas; fresh or 2 large cans black-eye peas 1 cup carrots; diced 2 cup winter squash; diced 1 red onion; diced 1 cup celery; diced 4 centiliter garlic; minced 1 cup fresh basil; chopped 1 dash soy sauce ----PISTOU SAUCE---- 1 cup fresh herbs 1 tablespoon garlic 1 tablespoon olive oil Boil peas with water and garlic until tender if using dried. Add remaining ingredients and simmer 30 minutes. If using canned, mix all ingredients and cook until veggies are tender. Serve with dollop of Pistou. Blend fresh herbs, garlic and olive oil in processor. Source: Lightly Ethnic |
