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