Black-eye pea soup
1 Servings
Ingredients
Quantity | 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 |
Directions
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.
Related recipes
- Black eyed pea stew
- Black-eyed pea and ham hock soup
- Black-eyed pea soup
- Black-eyed peas
- Blackeyed pea soup with kale
- Double pea soup
- English pea soup
- Fresh black-eyed peas
- House pea soup
- New year's day black-eyed pea soup
- Pea soup
- Smoky pea soup
- Southern black-eyed peas
- Southern blackeyed peas
- Spicy black eyed pea soup
- Split pea soup
- Split pea soup (brown)
- Stewed black-eyed peas
- Sweet potato black-eyed pea soup
- Yellow pea soup