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Black-Eyed Pea Vegetable Stew

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Recipe By Chef Jim Coleman

This rich stew is high in protein and layers of flavor… you’ll never miss the meat!

Makes 6 servings



  • 2 tablespoons olive oil
  • 1 cup chopped red onions
  • ½ cup sliced celery
  • 4 cloves garlic, minced
  • 1 potato, peeled and cubed
  • 1 cup chopped turnips
  • 1 cup sliced carrots
  • 5 plum tomatoes peeled and chopped
  • 3 cups cooked or canned black-eyed peas
  • 1½ cups fresh corn of the cob
  • 5 tablespoons good salsa
  • 1 tablespoon molasses
  • 1 tablespoon cider vinegar
  • 1 tablespoon cornstarch


    1. In a large saucepan over medium heat, warm the oil. Add onions, celery and garlic. Sauté for 2 minutes. Stir in the potato, turnips and carrots. Cook for 2 minutes.
    2. Stir in the tomatoes and bring to a boil over medium heat. Reduce the heat to low and simmer for 5 minutes. Stir in the black-eyed peas, corn, salsa, molasses, vinegar, and cornstarch. Cover and simmer for 20 minutes, or until the stew is thick and the vegetables are tender.
Photo by Flicker user nep / CC BY-NC 2.0

Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.

1 Response to Black-Eyed Pea Vegetable Stew

Photo by Flicker user mollycakes / CC BY-NC 2.0

Move Over, Kale Chips! Kale Buds Are Here

By Lari Robling - April 18th, 2012

High Tunnel farming caught my eye because its extended growing season adds to the amount of local produce we get. While farm manager Aviva Asher was tidying up the winter crop to make way for spring, I discovered another benefit of local growing: use what you’ve got.

More wisdom »

December 2014
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