Serves: 5
Total Calories: 349
Yield: 15 cups

4 stalks celery chopped (2 cups)
2 onions chopped (3 cups)
2 teaspoons olive oil
1 cup quinoa
4 cups water
3 cups chopped parsnips
6 cups chopped cabbage
4 cups tomato purée
1 teaspoon crushed rosemary
1 1/2 teaspoons sage
5 cups cooked black-eyed peas
1 teaspoon salt

In a large soup pot, sauté the celery and onion in the olive oil. Stir frequently, covering the pot in between so the vegetables will cook more quickly. Cook until the celery and onion are soft.

Rinse the quinoa for several minutes in a strainer while mixing with your fingers.

Add the water, parsnips, cabbage, tomato purée, quinoa, rosemary, and sage to the sautéed vegetables. Bring to a boil and cook for 20 minutes.

Add the black-eyed peas and salt to the soup, and return to a boil. Turn off the heat and keep covered until ready to serve.

Nutritional Facts:

Serves: 5
Total Calories: 349
Calories from Fat: 36

More Recipes from the Soup's On! Cookbook:
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Coconut-Lemon-Napa Soup
Crowder Pea/Couscous Stew with Brussels Sprouts
Curried Tofu and Vegetable Soup
Eggplant Basil Soup
Garlic Broccoli Ginger Soup
Garlic Pinto Soup
Herbed Parsnip-Quinoa Stew
Kasha Leek Soup
Lentil 'N Barley Soup with Greens
Seitan Pasta Delight