1 large carrot, diced 1 celery stalk, diced 1 small onion, diced 1-2 cloves of garlic, minced 2 (15 oz) cans black-eyed peas, rinsed 1 cup water ½ tsp thyme 1 bay leaf 1/2 tsp salt (optional)
Saute carrots, celery, and onions for 5 minutes. Add garlic and cook another 3-5 minutes. Add black-eyed peas, water, thyme, bay leaf, and salt. Cook over medium-low for about 10 minutes. To make broth thicker, mash up about ½ cup of the peas and stir back into the pan. Serve hot over brown rice, garnished with fresh diced tomato, green onions, or baco-bits if desired.
