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Name: Blackeyed Pea Soup with Kale
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 tb Water or broth, or other; 1 Carrot sliced; 8 c Low-salt veg. broth; 1/2 ts Red pepper flakes (or; 1/2 lb Blackeyed peas water; 2 Cloves garlic pressed or; 2 Bay Leaves; 1 lg Spanish onion coarsely chopped; 1 ts Dried thyme (I used a; 1 Stalk celery sliced; 1 c Dry white wine; 3/4 lb Kale (strip leaves from

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INGREDIENTS

2 tb Water ; or broth, or other
1 Carrot ; sliced
8 c Low-salt veg. broth
1/2 ts Red pepper flakes ; (or
1/2 lb Blackeyed peas water
2 Cloves garlic ; pressed or
2 Bay Leaves
1 lg Spanish onion ; coarsely chopped
1 ts Dried thyme ; (I used a
1 Stalk celery ; sliced
1 c Dry white wine
3/4 lb Kale ; (strip leaves from

Servings

INSTRUCTIONS

Put blackeyed peas in a pot with the water and bring to a boil. Reduce heat to medium and cook until needed in this recipe. Cook onion, carrot, celery and garlic, covered, over low heat in sauteing liquid until tender, about 20 minutes. Add broth, wine, and spices and bring to a boil. Drain and rinse beans and add to soup pot. Reduce heat and simmer, partially covered, for 2 hours. Add chopped kale, stir, and cook 45 minutes. Salt to taste. Posted to fatfree digest by "Felicia K. Wdowiak" on Nov 01, 1998,

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Nutrition

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Serving Size: 1 Serving (898g)
Recipe Makes: 1

Calories: 513
Calories from Fat: 42 (8%)

Amt Per Serving		% DV

	Total Fat 4.6g	6 %
	Saturated Fat 0.9g	5 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 2g
Cholesterol 0mg		0 %
Sodium 900.6mg		31 %
Potassium 2513.7mg		66 %
Total Carbohydrate 94.3g		28 %
	Dietary Fiber 21.2g	85 %
	Sugars, other 73.2g
Protein 25.2g		36 %
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.

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Calories per serving: 513

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