|Onions||2 , chopped|
|Stalk celery||1 , diced|
|Carrots||3 Medium, pared and sliced|
|Potatoes||3 , peeled, halved and sliced|
|Light chicken stock||5 Cup (80 tbs), heated|
|Canned black-eyed peas||14 Ounce, drained (1 Can)|
|Elbow macaroni||1 Cup (16 tbs)|
Prepare a bouquet garni consisting of: thyme, basil, parsley and 2 bay leaves. Set aside.
Heat butter in large saucepan over medium heat. Add onions and celery; cover and cook 4 minutes.
Mix in carrots and season with salt and pepper. Cook 5 minutes uncovered.
Add potatoes and chicken stock. Season and drop in bouquet garni. Bring to boil and cook 12 minutes over medium heat.
Add remaining ingredients. Bring to boil and cook 12 minutes at medium-low.