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Black-eyed Pea/basil Soup with pesto
1 lb Black-eyed peas
1 c Carrots; chopped
2 c Winter squash; cubed
1 Red onion; chopped
1 c Celery; chopped
1 c Fresh basil; chopped
4 cl Garlic; minced
1 tb Garlic
1 tb Olive oil
If using canned peas, rinse and drain. If using dried, cook peas with
garlic. When tender, add remaining ingredients and simmer for thirty
minutes. If using canned peas, saute veggies in a little water until
tender. Add peas and heat until hot.
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