Blackeyed Pea & Vegetable Soup

Ingredients

• 2 tablespoons butter
• 2 cloves garlic minced or pressed
• 1 cup yellow onion chopped, about 1 medium
• 1/2 green bell pepper chopped
• 1 cup chopped celery about 2 stalks
• 1 cup carrot slices, about 2 medium carrots
• 4 cups chicken stock
• 2 fresh tomatoes large, chopped
• 1 cup fresh green beans ends removed from beans and sliced into thirds
• 4 ounces white mushrooms sliced
• 1 cup frozen sweet corn kernels or fresh
• 2 cups peas cooked blackeyed, plus 1 cup of pea "juice"
• 1 tablespoon fresh rosemary
• 1 tablespoon fresh thyme
• 3 slices bacon pastured
• 1 cup cornmeal medium grind
• 1 whole wheat pastry flour scant cup, measure 1 cup, then remove 1 Tbsp
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons maple syrup or honey
• 1 egg
• 1 cup milk
• 1/4 cup butter melted + extra for preparing baking pan

Nutrition

• Calories : 310 calories
• Carbohydrate : 34 grams
• Cholesterol : 55 milligrams
• Fat : 15 grams
• Fiber : 5 grams
• Protein : 11 grams
• SaturatedFat : 7 grams
• Sodium : 650 milligrams
• Sugar : 12 grams