New fangled old timey soup recipe

Ingredients

• 3 tablespoons hijiki, dry
• 1 tablespoon walnut oil
• 1 yellow onion, diced
• 2 garlic cloves, minced
• 1 stalk celery, sliced
• 4 cups water
• 1 cup brown rice, cooked
• 1 cup black-eyed peas, cooked
• ½ cup watercress, chopped
• 1 parsnip, sliced
• 1 carrot, sliced
• 1 teaspoon tamari
• 3 tablespoons fresh cilantro, chopped
• 1 bay leaf
• Sea salt to taste
• ½ teaspoon freshly ground black pepper
• ¼ cup mint, for garnish

1. Soak hijiki in 8 oz. of water for 20 minutes and rinse twice.
2. In a large saucepan, heat the oil over medium heat and sauté the onion, garlic, and celery until the onion is translucent.
3. Add the water, cooked rice, black-eyes peas, watercress, parsnip, carrot, tamari, cilantro, bay leaf, salt, and pepper and simmer for 15 minutes.
4. Garnish with mint leaves.