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Harvest Vegetable Soup


2 T. Olive oil
1 onion , diced
2 cloves, garlic minced
2 stalks celery, diced
4 carrots, diced
2 cups, diced butternut or winter squash
1 bunch leafy dark greens, blanched and chopped
1 cup dry black eyed peas
8 cups vegetable stock
1/4 c. barley
Sea salt and pepper


  1. Sauté the onions in the olive oil until translucent. Add the garlic.
  2. Then add all veggies except the greens and beans.
  3. Saute for 4 minutes.
  4. Add the broth ,black eyed peas and barley and simmer for 45 minutes.
  5. Add the greens and simmer for 10 minutes.
  6. Taste for seasoning and to make sure the black eyed peas are done.