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!