Try this Sweet Potato Black-Eyed Pea Soup recipe, or contribute your own.
Suggest a better descriptionPANTRY: 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
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Serving Size: 1 Serving (824g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 505 | ||
Calories from Fat: 92 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.2g | 14 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 2710.1mg | 93 % | |
Potassium 1967.4mg | 52 % | |
Total Carbohydrate 82.7g | 24 % | |
Dietary Fiber 22.7g | 91 % | |
Sugars, other 60g | ||
Protein 28g | 40 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 505
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