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Fall harvest vegetables can be found in this hearty cool weather stew.

Vegetarian Black-Eyed Pea Stew

2 tablespoons vegetable oil
1 medium onion, peeled and cut into 1/2-inch cubes
1 celery rib, cut into 1/2-inch slices
2 cloves large garlic, finely chopped
6 cups water
2 medium carrots, peeled and cut into 1/2-inch cubes
1 medium sweet potato or yam, peeled and cut into 1/2-inch cubes
1 medium parsnip, peeled and cut into ½-inch cubes
1/4 cup chopped fresh flat-leaf parsley
2 teaspoons crushed dried oregano
1 teaspoon salt
1/2 teaspoon ground black pepper
1/3 cup long-grain white rice
1 (15-ounce) can black-eyed peas, rinsed and drained

1. Heat oil in a large, heavy-duty pot over medium-high heat. Add onion, celery and garlic and sauté for 5 minutes, or until softened. Add water, carrots, sweet potato, parsnip, parsley, oregano, salt and pepper and bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally. Add rice and cook for 20 minutes, stirring occasionally, until rice is tender. Add black-eyed peas and cook until thoroughly heated.
2. Remove from heat and let stand for 10 minutes. Serve in shallow bowls with bread, if desired.

Makes 6 servings.