1 (#300) crowder peas
1 tbsp. salad oil
1 clove garlic, minced
1 carrot, chopped
2 pieces celery, chopped
1 sm. onion, chopped
2 c. chicken or beef broth
2 c. juice from canned or cooked vegetables or water
1 (#303) can tomatoes & juice
1/4 tsp. thyme or oregano
Salt & pepper to taste
1/2 c. elbow macaroni
Parmesan cheese (optional)

Heat oil in Dutch oven or heavy saucepan. Add garlic, carrot, celery and onion. Saute 5 minutes. Add broth, vegetable juice, tomatoes, basil, thyme, salt, pepper and crowder peas. Bring to boil. Simmer 10 minutes. Add macaroni. Cook 10 to 15 minutes, stirring occasionally until macaroni is tender. Serve in soup bowls topped with a sprinkle of Parmesan cheese, if desired. 6 servings.