Instructions: 1. Warm a 3-quart nonstick sauce pan over moderately high heat. Add the olive oil and swirl to coat. Add the leek and onion; cook for 3 to 4 minutes until onion is translucent. Add the rutabaga, celery, carrot and cilantro. Cook, stirring, for 3 to 4 minutes until the vegetables are warmed through.

2. Add the cilantro, black eyed peas, green beans, red bell pepper, pepper, fines herbes and soy sauce. Stir to combine. Add the broth, pear juice and water to cover. Bring to a boil. Reduce heat; cover ajar; cook for 45 to 60 minutes, replacing water as needed to desired consistency.

3. Add 1/4 cup instant brown rice or 2/3 cup cooked brown rice. Cook for 10 minutes. Correct salt and pepper. Serve hot.

FINES HERBES is a commercial blend containing thyme, oregano, sage, rosemary, marjoram and basil.

Yield: 6 cups

NOTES : Two featured ingredients - the black eyed peas and rutabaga - make an interesting vegetable soup. The pear add unexpected subtle sweetness. Nice served with bread, rye rolls or a sandwich. Flavors deepen on reheat. Could convert recipe to cook in crockpot (fill pot; add juice and broth to obtain yield).

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