✓ 2 15-oz. cans no-salt-added black-eyed peas, rinsed and drained
✓ 1 medium zucchini, halved lengthwise and cut into 1Ú4-inch- thick slices
✓ 2 teaspoon Italian seasoning, crushed
✓ 3/4 teaspoon smoked paprika
✓ 1/2 teaspoon crushed red pepper (optional)
✓ 1 to 2 tablespoons red wine vinegar
✓ 2 tablespoons chopped fresh parsley
Instructions
In a large pot cook leeks, celery, carrots, and garlic over medium 5 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
Add the next seven ingredients (through crushed red pepper, if using). Bring to boiling; reduce heat. Cover and simmer for 20 minutes or until vegetables are very tender.
Season to taste with red wine vinegar and sprinkle with parsley.
