By: Bree Redwine

Combine all in a large stew pot

• 1 Can of no salt black eyed peas
• 5 Large carrots diced up
• 5 Large stalks of celery sliced up
• 5 small red potatoes cut up in quarters
• 5 small purple potatoes cut up in quarters  
• 1 bag of morning star crumblers
• Half of small head of cabbage shredded into medium size shreds
• Half of white onion diced
• Dash of cumin
• 5 garlic cloves diced in small pieces
• Fresh ground pepper and pink Himalayan salt to your liking
• 2 tablespoons of chopped celery stalk leaves
• Dash of cayenne pepper (if you like it spicey)
• 62oz of vegan low sodium vegetable broth
• optional – add 1 lb of browned lean ground beef

Heat and let simmer for 45 minutes serve in a soup bowl with jalapeno cornbread with real corn in the bread (please)

Drink: prosecco

Desert: fresh blueberries

Cheers to 2021!