What we got left in a pot day

I wasn't feeling too good today so I basically took all the leftover veggies from our last few days of cooking and made a soup. One day we'll get a camera and actually have pictures to go along with all this stuff.
Black-eyed peas and Veggie Soup:

You need:
1 medium white onion (diced)
2 medium carrots (diced)
2 sticks celery (diced)
~2 cups black-eyed peas (already soaked from when I made fritters)
garlic
2 tsp ground ginger (or the real thing if you got it)
2 tsp cayenne pepper (if'n you want a kick to it)
couple good pinches of dried thyme and oregano
~3 cups chicken stock
~3 more cups water
s/p to taste
~3/4 cup of white roux (see sherry wine vinegar sauce recipe on 1st entry for roux)

Boil the peas with a little salt. For those of you who use dried black beans and chick peas, black-eyed peas don't take nearly as long. Probably less than an hour.
While they are going prepare the rest of the ingredients.
Saute mirepoix (onion, celery, carrots) on med heat with olive oil in a soup pot. Cook until onions are translucent and celery and carrots begin to brown. Maybe 10-15 min. Add garlic about halfway through.
Add ginger and cook for ~30 seconds.
Add chicken stock and water (or just use one or the other. I tend to mix half and half.)
Hopefully your peas are ready. Drain and add to pot. Increase heat to a slight boil and then decrease to a simmer.
Season with s/p, cayenne, and herbs to taste.
Let simmer uncovered for about 15 min. Taste and season as needed.
Add roux.
You're done.