| 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.
A Message from our Provider:
“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”