3 big bunches of Pesticide-Free Bok Choy
3-5 Yellow Squash
1 bag frozen Beasley Southern Field Peas
Vegetable or Chicken Stock (about 4 cups)
Seasoning as desired
Begin cooking Field Peas by boiling, until nearly done.
Prepare Bok Choy (chopping into bit size pieces, and then cleaning).
Place into large pot with stock, seasoning and peas, bring to boil and simmer. Add sliced yellow squash to simmer for the last 5-10 minutes.