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Black-eye Pea Soup

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(0)
CATEGORY CUISINE TAG YIELD
1 Servings

INGREDIENTS

2 c Black-eyed peas, soaked
overnight
1 Onion, chopped
2 Carrots, peeled and sliced
2 Stalks celery, sliced
2 c Kale, chopped
Tabasco sauce
Salt

INSTRUCTIONS

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@aol.com on Oct 4, 1998,
converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 202
Calories From Fat: 14
Total Fat: 1.7g
Cholesterol: 0mg
Sodium: 1155.6mg
Potassium: 1523.5mg
Carbohydrates: 44.2g
Fiber: 13.3g
Sugar: 17.7g
Protein: 8.4g


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