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1 large carrot, diced
1 celery stalk, diced
1 small
onion, diced
1-2 cloves of garlic, minced
2 (15 oz) cans black-eyed peas, rinsed
1 cup water
½ tsp thyme
1
bay leaf
1/2 tsp salt (optional)
Saute carrots, celery, and onions for 5 minutes. Add garlic and cook another 3-5
minutes. Add black-eyed peas, water, thyme, bay leaf, and salt. Cook over medium-low for about 10 minutes. To make broth thicker,
mash up about ½ cup of the peas and stir back into the pan. Serve hot over brown rice, garnished with fresh diced tomato,
green onions, or baco-bits if desired.
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