Shopping List
| 2 | | Carrots, sliced |
| 1 | | Small Cabbage, chopped |
| 1-1/2 cups | | Collard Greens, chopped |
| 1/3 pound | | Green Beans, sliced |
| 2 large | | Red Onions, sliced |
| 2 medium | | Zucchini, sliced |
| 1 large | | Broccoli, chopped |
| 2 stalks | | Celery, diced |
| 1 small | | Yellow or Green Bell Pepper, chopped |
| 1 cup | | Black-Eyed Peas, dried, or 2 Cups fresh, if available |
| 1 | | Muir Glen Diced Tomatoes, 28 oz. can |
| 1 gallon | | Spring Water |
| | Parmesan Cheese, grated |
Procedure
Clean and dice all the vegetables and sauté in olive oil for five minutes. Add tomatoes and water and cook until black-eyed peas are tender. Garnish with grated parmesan cheese and serve with organic cornbread
Nutritional Information
Per 1 cup Serving
| 189 | | Calories |
| 10 grams | | Protein |
| 35 grams | | Carbohydrates |
| 122% | | Vitamin A |
| 180% | | Vitamin C |
| 127% | | Folate |
| 13% | | Calcium |
| 34% | | Iron |
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