| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Spanish | 1 | Servings | ||
INGREDIENTS
| 1/2 | lb | Blackeyed peas water to |
| cover | ||
| 2 | T | Water, broth or other |
| sauteing liquid | ||
| 1 | Spanish onion, coarsely | |
| chopped | ||
| 1 | Carrot, sliced | |
| 1 | Stalk celery, sliced | |
| 2 | Cloves garlic, pressed or | |
| finely chopped | ||
| 8 | c | Low-salt veg. broth |
| 1 | c | Dry white wine |
| 1 | t | Dried thyme, I used a |
| heaping tsp. | ||
| 1/2 | t | Red pepper flakes, or |
| less/more to taste | ||
| 2 | Bay leaves | |
| 3/4 | lb | Kale, strip leaves from |
| stems and chop pretty | ||
| finelydiscard stems up | ||
| to 1 |
INSTRUCTIONS
Put blackeyed peas in a pot with the water and bring to a boil. Reduce heat to medium and cook until needed in this recipe. Cook onion, carrot, celery and garlic, covered, over low heat in sauteing liquid until tender, about 20 minutes. Add broth, wine, and spices and bring to a boil. Drain and rinse beans and add to soup pot. Reduce heat and simmer, partially covered, for 2 hours. Add chopped kale, stir, and cook 45 minutes. Salt to taste. Posted to fatfree digest by "Felicia K. Wdowiak" <feliciakw@earthlink.net> on Nov 01, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2899
Calories From Fat: 1923
Total Fat: 213.2g
Cholesterol: 636mg
Sodium: 1298.6mg
Potassium: 2639.3mg
Carbohydrates: 28.2g
Fiber: 11.3g
Sugar: 8.3g
Protein: 168.5g