| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Cajun |
Lowfat, Soup, Xport |
2 |
Servings |
INGREDIENTS
| 2 |
c |
Lowfat chicken broth, low salt |
| 2 |
c |
Canned tomatoes, chopped with liquid |
| 1 |
md |
Sweet potato, thinly sliced |
| 1/4 |
ts |
Garlic, roasted |
| 1 |
ts |
Lowfat peanut butter, smooth |
| 2 |
|
Green onions, chopped |
| 2 |
c |
Cooked blackeyed peas |
| 2 |
tb |
Chopped green bell pepper |
| 2 |
tb |
Cajun seasoning, to taste |
| 1 |
tb |
Soy sauce, low sodium |
| 1/8 |
ts |
Saffron threads, to taste |
| 1/4 |
ts |
Thyme |
| 1/4 |
c |
Chopped fresh cilantro |
|
|
Salt and pepper, to taste |
| 4 |
ds |
Bitters, to garnish |
| 2 |
tb |
Chopped peanuts, or honey coated sunflower seeds |
INSTRUCTIONS
PANTRY: If using canned black eyes, drain and rinse well. Use recipe-ready
frozen beans if you can get them, or cook your own. Put everything into a
heavy soup pan in the order listed, except the salt and pepper and the
garnishes. Bring just to a boil; reduce heat and simmer, mostly covered,
until the potato is tender and the soup has mellowed; about 25 minutes,
minimum. SERVE very hot, adding a couple of drops of bitters, along with
optional nuts or seeds, at table. A feast for the eyes, make it as spicy as
you like with your favorite Cajun Seasoning blend. Makes 6 cups to serve 2
main or 4 side portions. Each single cup portion, with peanuts, has 154
cals, with 13.6 CFF (or 2.7 g). Acknowledgement: Inspired by an idea snared
on the web at Landolakes.com
Posted to Digest eat-lf.v097.n006
Recipe by: Pat Hanneman in Soup Scoop (Jan 1997)
From: PATh <phannema@wizard.ucr.edu>
Date: Sun, 05 Jan 1997 20:38:52 -0800
A Message from our Provider:
“Are you wrinkled with burden? Come to the church for a face-lift.”