A warm and comforting soup perfect for chilly winter days, packed with hearty vegetables and pasta.
Prepare the bouquet garni by tying fresh herbs together and set aside.
Using fresh herbs enhances the flavor of the soup.
Heat the butter in a large pot over medium heat, then add the onions and celery. Cook, stirring occasionally, for about 4 minutes until softened.
Ensure the butter doesn't brown to keep the flavors mild.
Add the carrots and season with salt and pepper. Cook uncovered for 5 minutes, stirring occasionally.
Cut the carrots into even pieces for uniform cooking.
Add the potatoes and chicken stock to the pot, then drop in the bouquet garni. Bring to a boil, then reduce the heat to medium-low and simmer for 12 minutes.
Simmering gently helps the flavors meld together.
Add the black-eyed peas and elbow macaroni to the pot. Return to a boil, then reduce the heat and simmer for another 12 minutes until the pasta is tender.
Stir occasionally to prevent the pasta from sticking.
Remove the bouquet garni and serve the soup hot, garnished with fresh herbs if desired.
Serving with a slice of crusty bread makes it a complete meal.
Continue in our app for the best experience
