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

Ingredients

• 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

Directions

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.