Ingredients

  • 2 Tbls Gustare Pepperoncino Garlic Extra Virgin Olive Oil
  • 1 C onion, diced
  • 3 large cloves garlic, pressed
  • 1 tsp ground savory
  • 1 C vegetable broth
  • 1 C roasted red peppers, julienne cut and snipped into 1 inch long strips
  • 1, 14oz can low sodium cream-style corn
  • 1, 15oz can black-eyed peas, drained and rinsed

Directions

1

Heat Gustare Pepperoncino Garlic Olive Oil in small, but wide-based sauce pot over medium heat. This is a small batch, so even a 3-qt pot provides ample space.

2

Once hot, add onions and garlic. Sauté approximately 5 minutes, stirring occasionally to prevent browning.

3

Add savory to onions and garlic. Stir well to ensure they become nicely coated.  Sauté another 2 minutes, until onions and garlic become tender.  Stir continuously to prevent savory from sticking and burning.  Use spatula to gently scrape any particles from the bottom of the pot.

4

Add remaining ingredients. Bring to a boil.    Then reduce heat to low and simmer for 5 minutes.  Enjoy!

Notes

Sprinkle with chopped, crispy bacon for meat lovers, or top with chunks of avocado and serve with a green salad or a slice of hearty, whole grain bread.

Recipe Tags

#Soups

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