Total Calories: 349
Yield: 15 cups
In a large soup pot, sauté the celery and onion in the olive oil. Stir frequently, covering the pot in between so the vegetables will cook more quickly. Cook until the celery and onion are soft.
Rinse the quinoa for several minutes in a strainer while mixing with your fingers.
Add the water, parsnips, cabbage, tomato purée, quinoa, rosemary, and sage to the sautéed vegetables. Bring to a boil and cook for 20 minutes.
Add the black-eyed peas and salt to the soup, and return to a boil. Turn off the heat and keep covered until ready to serve.
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