Putting the recipe card up first so you don't have to scroll forever to find it, here's the list of ingredients and directions.
Ingredients:
2 TB EVOO (Extra Virgin Olive Oil)
1 small onion (or half a large onion) chopped
1/2 a large bell pepper, chopped
1 cup shredded carrots
1 can diced tomatoes (14.5 oz)
1 can whole tomatoes (14.5 oz)
1 can black-eyed peas, not drained
1 bay leaf
1/4 tsp garlic powder
1 tsp cumin
1/2 tsp oregano
Directions:
Sauté the Onion on medium heat in a stew pot for 2 minutes, then add the bell pepper and sauté another 2 minutes. Add the shredded carrots and continue cooking the veggies for about 4 minutes more. When the veggies look tender add one can of diced tomatoes, (do not drain anything). Add the bay leaf, cumin, garlic and oregano. Stir well. Add the whole tomatoes and black eyed peas. Bring to a boil and then reduce heat, partially cover and let simmer about 30 minutes.
Serves: 3 (large bowls) or 4 smaller bowls
Time:
About 40 minutes
Cost:
$4.62 or $1.54 per serving (3 servings)
(note: I do not count the pantry staple items in the cost, such as the herbs and spices)
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