Sweet potato black-eyed pea soup

Yield: 2 Servings

Measure Ingredient
2 cups Lowfat chicken broth, low salt
2 cups Canned tomatoes, chopped with liquid
1 medium Sweet potato, thinly sliced
¼ teaspoon Garlic, roasted
1 teaspoon Lowfat peanut butter, smooth
2 \N Green onions, chopped
2 cups Cooked blackeyed peas
2 tablespoons Chopped green bell pepper
2 tablespoons Cajun seasoning, to taste
1 tablespoon Soy sauce, low sodium
⅛ teaspoon Saffron threads, to taste
¼ teaspoon Thyme
¼ cup Chopped fresh cilantro
\N \N Salt and pepper, to taste
4 dashes Bitters, to garnish
2 tablespoons Chopped peanuts, or honey coated sunflower seeds

PANTRY: If using canned black eyes, drain and rinse well. Use recipe-ready frozen beans if you can get them, or cook your own. Put everything into a heavy soup pan in the order listed, except the salt and pepper and the garnishes. Bring just to a boil; reduce heat and simmer, mostly covered, until the potato is tender and the soup has mellowed; about 25 minutes, minimum. SERVE very hot, adding a couple of drops of bitters, along with optional nuts or seeds, at table. A feast for the eyes, make it as spicy as you like with your favorite Cajun Seasoning blend. Makes 6 cups to serve 2 main or 4 side portions. Each single cup portion, with peanuts, has 154 cals, with 13⅗ CFF (or 2.7 g). Acknowledgement: Inspired by an idea snared on the web at Landolakes.com

Posted to Digest eat-lf.v097.n006 Recipe by: Pat Hanneman in Soup Scoop (Jan 1997) From: PATh <phannema@...>

Date: Sun, 05 Jan 1997 20:38:52 -0800

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