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CATEGORY CUISINE TAG YIELD
Vegetables Vegetables 6 Servings

INGREDIENTS

Stephen Ceideburg
1 lb Black-eyed peas
1 T Salt
1 c Chopped celery
1 c Chopped bell pepper
1 c Chopped onions
1/4 c Chopped parsley
2 T Vegetable oil

INSTRUCTIONS

1/2    
Combine the black-eyed peas, salt, chopped celery, bell pepper,
onions, parsley and vegetable oil a heavy-bottomed soup pot and cook
until tender, approximately 1 1/2 hours.  Add more salt to taste, if
desired.  PER SERVING: 235 calories, 14 g protein, 37 g carbohydrate, 4
g fat  (1 g saturated), 0 mg cholesterol, 824 mg sodium, 10 g fiber.
Rip Wilson, Soul Brothers Kitchen.  From an article by Heidi Haughy
Cusik in the San Francisco Chronicle,  Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 61
Calories From Fat: 42
Total Fat: 4.8g
Cholesterol: 0mg
Sodium: 1181.8mg
Potassium: 137.4mg
Carbohydrates: 4.2g
Fiber: 1.2g
Sugar: 2.2g
Protein: <1g


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