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Winter Vegetable Soup
6 cups bouillon
1 onion, chopped
4 cloves garlic, minced
2 stalks celery, chopped
2 carrots, cut in 1/4” slices
2 medium sweet potatoes, cut in 1/2” cubes
1 pound Brussels sprouts, halved or quartered
2 tablespoons tomato paste
2 tablespoons sweet paprika
1 teaspoon oregano
pinch cayenne, or to taste
1 16-ounce can black-eyed peas
Combine all ingredients except the black-eyed peas in a large pot. Bring to a boil, reduce the heat and simmer, covered, for 20-30 minutes, or until the sweet potatoes are very tender. Stir in the black-eyed peas, adjust the seasonings and serve in large bowls.
6-8 servings
This article was originally published on www.drmirkin.com. Subscribe to their free weekly Fitness & Health newsletter.
*Image of “soup“ via Shutterstock
