| Black-Eyed Pea Soup (2 Pts)
12 ounces of black-eyed peas, about 2 cups
2 medium potatoes, peeled & diced
3 stalks celery, slices
3 tablespoons of soy sauce
1 medium onion, chopped
2 cloves garlic, diced
1/4 teaspoon of pepper
1 teaspoon of basil
4 teaspoons of fresh dill |
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Rinse black-eyed peas well. Place in large pot and cover with water. Soak overnight. Drain. To drained peas, add 7 cups of water and rest of ingredients. Bring to a boil for 2 minutes. Reduce heat to medium low. Simmer 1 to 2 hours or until beans are tender. Stir occasionally, mashing beans and potatoes against sides of the pot to thicken soup. Per serving: 146 cals; 8g protein; 28g total carb; 0mg chol; 7g fiber;326mg sodium; 1g fat (4% of calories from fat).
Recipe By: Try-Foods Intl., Inc.MC Formatted & WW Pointed by Mary [mnmpoms@ponyexpress.net]10/20/00
Per Serving (excluding unknown items): 30 Calories; trace Fat (2.0%calories from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mgCholesterol; 321mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 0Fat. |
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