Ingredients
-
1 onion, finely chopped
-
1 celery, sliced finely
-
14 ounces canned chopped tomatoes
-
14 ounces black-eyed peas, drained and rinsed
-
2 1/2 cups vegetable stock
-
1 pinch dried herbs
-
salt and pepper
-
1 garlic clove, crushed
-
1 carrot, diced finely
-
1 leek, sliced finely
-
14 ounces canned red kidney beans, drained and rinsed
Instructions
- Place all ingredients except the beans into a large pot.
- Bring to boil and the simmer for 30 minutes, stirring occasionally until the vegetables are tender.
- Add the beans and simmer for 5 minutes or until hot.
- Serve with warm bread.
- I have used fresh tomatoes as well when I had a lot of tomatoes from the garden that were ripe.