This hearty and filling stew will leave you feeling warm and comforted. The black-eyed peas and root vegetables are full of fiber, so it's a great meal to fill you up.

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By Christy Morgan,

Ingredients

  • ½ cup filtered water
  • 1 cup rutabaga, small cubes
  • 2 celery stalks, diced
  • 1 carrot, diced
  • Pinch sea salt
  • 2 (15-ounce) cans of black-eyed peas, drained and rinsed
  • ½ cup barbecue sauce
  • 1 cup frozen green peas
  • Sea salt and black pepper, to taste

Instructions

  • In a skillet with lid, simmer veggies with a pinch of sea salt and ½ cup water until just tender.
  • Add the black-eyed peas and barbecue sauce to a pot and simmer, covered, for about five minutes.
  • Add water as necessary if it starts to stick, and stir occasionally.
  • Stir in green peas and season with sea salt and pepper as needed.

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About the Author

Headshot of Christy Morgan

About the Author

Christy Morgan

Christy Morgan, known as the Blissful and Fit Chef, is a vegan chef, educator, athlete, and personal trainer. She is the author of Blissful Bites: Plant-Based Meals That Nourish Mind, Body, and Planet and the editor-in-chief and creator of Definition Magazine. Find her on Instagram and Facebook.
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