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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
Soy sauce
Pesto:
Fresh herbs
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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