VEGETABLE, BLACK-EYED PEA AND ORZO SOUP Vegan (omit the cheese topping)

Think of this as a version of minestrone, with frozen black-eyed peas, orzo, Kalamata olives, dried oregano and lemon zest giving it a Greek twist. To extend the theme, top each steaming bowl of soup with crumbled feta. If you don't have the precooked vegetables from the broth on hand, follow the "from scratch" recipe.

Cook Time: 30 minutes
Serves: 4 to 6

6	cups Easy Basic Vegetable Broth ([>])
2	cups frozen black-eyed peas
¼	cup orzo
2	cups cooked vegetables from Easy Basic Vegetable Broth
¼	cup chopped pitted Kalamata olives
1	teaspoon dried oregano
1	teaspoon grated lemon zest
	Coarse salt and freshly ground black pepper
½–¾	cup crumbled feta cheese (optional)

1. Bring the broth to a boil in a soup pot. Add the black-eyed peas and the orzo and cook over low heat, stirring occasionally, until the orzo and peas are both soft to the bite, about 20 minutes.
2. Add the cooked vegetables, olives, oregano and lemon zest and cook over medium-low heat for 10 minutes. Season with salt and pepper to taste.
3. To serve, ladle the warm soup into bowls and sprinkle each with about 2 tablespoons crumbled feta, if using.

Variation
"From-Scratch" Vegetable, Black-Eyed Pea and Orzo Soup: Cook the vegetables in oil as instructed in step 1 of Easy Basic Vegetable Broth ([>]). Add 6 cups (instead of 9 cups) water and simmer for about 20 minutes. Scoop the vegetables out of the broth with a slotted spoon and set aside. Add the orzo and black-eyed peas to the broth as instructed in step 1 of the soup recipe and proceed.

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Make a Meal

Serve with Twice-Cooked Broccoli Rabe with Red Pepper and Garlic Oil ([>]).

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