We took this to a church luncheon and it was a hit! So easy, too.
It is from "Twelve Months of Monastery Soups". A great cookbook that my friend Carla gave me years ago, and it is still one of my favorites. I use potatoes instead of a turnip just because I always have potatoes.
Serves 6 (I always double this as it is yummy the next day, too!)
1/4 C Olive Oil
2 onions, chopped
3/4 potatoes, chopped
1 C Black eyed peas or 1 15 oz can
7 C vegetarian broth
2/3 C rice
salt and pepper to taste
1 bay leaf
6 T lemon juice (important!)
pinch cumin
1/3 C fresh parsley minced
1. Pour olive oil into a soup pot and saute the onions for 2 or 3 minutes, or until they are golden.
2. Add the potatoes, black eyed peas, broth, rice, salt, pepper, and bay leaf and bring the soup to a boil. Reduce the heat to low-medium, cover the pot, and simmer the soup slowly for 45 minutes, or until the peas are cooked.
3. Add the lemon juice and the cumin and stir the soup well. Allow it to sit, covered for 5 minutes. Remove the bay leaf and serve hot. Sprinkle some fresh parsley on top of each serving.
