1tbsp oliv oil
1 medium onion, chopped
1 small red bell pepper, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 14-ounce can vegetable broth
1 cup quick-cooking barley
1 tablespoon chopped fresh thyme or 1 teaspoon dried
2 teaspoons lemon juice
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
2 15-ounce cans black-eyed peas, rinsed
"Heat oil in a large nonstick skillet over medium heat. Add onion, bell pepper and celery. Cook until the vegetables soften, 3 to 4 minutes."
"Add garlic and cook 1 minute. Add broth, barley, thyme, lemon juice, crushed red pepper and salt; bring to a boil."
"Reduce heat, cover and simmer until the barley is done, 15 to 20 minutes."
"Remove from the heat and stir in black-eyed peas. Cover and let stand for 5 minutes. Serve hot."