Across the South, there are three foods that need to be eaten on New Year's Day for good luck in the coming year: greens, black-eyed peas, and stewed tomatoes. We've thrown them all in this savory soup along with some pasta and Parmesan. Any type of dark, leafy green will work in this recipe.
1. Heat oil in a large pot or Dutch oven over medium heat. Add leek, and saute 5 to 7 minutes, or until soft. Add garlic and poultry seasoning, and saute 1 minute more. Stir in kale, and cook 5 to 7 minutes, or until leaves are wilted, tossing occasionally.
2. Add diced tomatoes, diced tomatoes with chiles, black-eyed peas, vegetable broth, and 7 cups water. Season with salt and pepper, if desired. Cover, reduce heat to medium-low, and simmer 40 to 45 minutes. Stir in pasta, and cook 7 to 10 minutes more, or until pasta is al dente and black-eyed peas are tender. Serve garnished with Parmesan curls.
Note: For vegan version, leave out optional parmesan cheese.
Total fat: 4g (0.5g saturated fat)
From Vegetarian Times, January 2009, p.73
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (298g)|
|Recipe Makes: 8|
|Calories from Fat: 16 (13%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 15.3mg||5 %|
|Sodium 703.6mg||24 %|
|Potassium 426.9mg||11 %|
|Total Carbohydrate 24.3g||7 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 22.2g|
|Protein 4.8g||7 %|
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Calories per serving: 126
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