Try this Blackeyed Pea Soup with Kale recipe, or contribute your own.Suggest a better description
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"
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|Serving Size: 1 Serving (898g)|
|Recipe Makes: 1|
|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 %|
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Calories per serving: 513
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