Black-eye pea soup

Yield: 1 Servings

Measure Ingredient
2 cups Black-eyed peas; soaked overnight
1 Onion; chopped
2 Carrots; peeled and sliced
2 Stalks celery; sliced
2 cups Kale; chopped
Tabasco sauce
Salt

Simmer black-eye peas until tender in 8-10 cups of water. Cook celery and carrots together (microwave with some of the soup stock) until tender, add to soup. Sautee onion carefully in some of the soup stock, add to soup. Add kale, tabasco and salt to taste, simmer 30 minutes.

Notes: Actually, I didn't measure anything.

Per serving: 107 Calories; less than one gram Fat (4% calories from fat); 7g Protein; 20g Carbohydrate; 0mg Cholesterol; 17mg Sodium Next time I might put in tomato paste or sauce (don't like chopped tomatoes much), more tabasco or equivalent; in a day or two I may stretch it out with some rice.

Posted to fatfree digest by JUDITHHWC@... on Oct 4, 1998, converted by MM_Buster v2.0l.

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