Nutrition Information (per serving)
1 Tbsp canola oil
½ cup diced yellow onions
1 Tbsp minced garlic
¼ cup diced carrots
½ cup dried black-eyed peas
1 qt vegetable stock
¼ tsp dried marjoram
¼ tsp dried oregano
⅔ cup peeled and diced red potatoes
1 tsp sea salt
Pinch freshly ground black pepper
- In a large stockpot, sauté onions, garlic and carrots in canola oil until onions are translucent. Add black-eyed peas. Add vegetable stock, marjoram and oregano and bring to a boil. Reduce heat and simmer until peas are beginning to get tender, about 1½ hours. Add potatoes and cook until tender.
- Remove from heat and cool slightly. Transfer mixture into a blender container and puree until smooth. Stir in salt and pepper.