INGREDIENTS
1 cup
Bell pepper, orange
2 16 ounce packages
Black-eyed peas, dry
1 cup
Carrot
1 cup
Celery
1 tsp
Garlic
1 cup
Onion
4 tsp
Vegetable bouillon base
1 tbsp
Balsamic vinegar
1 7 ounce can
Chipotle peppers in adobo sauce
1/2 tsp
Black pepper, ground
2 tsp
Liquid mesquite smoke flavoring
2 tbsp
Olive oil
2 tsp
Cumin, ground
4 cups
Water