Black-Eyed Pea and Vegetable Soup

6 ounces dried black-eyed peas
1 tablespoon olive oil -- or sunflower oil
2 medium onions -- finely diced
1 garlic clove -- crushed
2 medium carrots -- peeled & finely diced
1 medium green bell pepper -- finely diced
2 large zucchini -- sliced
6 cups vegetable stock
Salt and freshly ground black pepper
Freshly chopped parsley -- to garnish

Soak the beans overnight in enough cold water to cover. Drain. Heat the oil in a large saucepan over medium heat. Add the onion and cook until soft. Add the garlic, carrots, bell pepper and zucchini and cook 2 minutes. Add the stock and drained beans. Boil 10 minutes. Reduce heat, cover and simmer 50 minutes until the beans are tender. Season with salt and pepper and serve sprinkled with chopped parsley. Makes 4 to 6 servings.

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