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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 205.9
  • Total Fat: 1.3 g
  • Cholesterol: 5.0 mg
  • Sodium: 1,027.8 mg
  • Total Carbs: 43.9 g
  • Dietary Fiber: 8.6 g
  • Protein: 7.3 g

View full nutritional breakdown of Black Eyed Pea Soup calories by ingredient
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Black Eyed Pea Soup

Submitted by: ANNEROUSSEAU

Introduction

Quick and easy stew. You can make it vegan by substituting vegetable broth instead of chicken broth. Use low-sodium broth to reduce the sodium per serving. This recipe was calculated using NO SALT canned black-eyed peas and NO SALT canned diced tomatoes. If you use the salted varieties, the sodium per serving will increase. Serving size is about 2 cups. Quick and easy stew. You can make it vegan by substituting vegetable broth instead of chicken broth. Use low-sodium broth to reduce the sodium per serving. This recipe was calculated using NO SALT canned black-eyed peas and NO SALT canned diced tomatoes. If you use the salted varieties, the sodium per serving will increase. Serving size is about 2 cups.
Number of Servings: 4

Ingredients

    4 cups broth (chicken broth was used for nutrient calculation, WITH SALT)
    1 15oz can black eyed peas (NO SALT variety used for nutrient calculation)
    1 14.5oz can petite diced tomatoes, NO SALT
    1/2 box of frozen chopped kale (you can increase the amount to a full box, or use fresh, or substitute spinach or collards for kale)
    1 LB red potatoes, cut in 1" dice.

Directions

Chop the potatoes and cook 12 minutes in the broth. Drain & rinse the black-eyed peas and add to the pot. Add the tomatoes, undrained. Add the kale. If using fresh kale, cook until the kale is tender, about 10 min.

Makes 4 servings, about 2 cups each.

Number of Servings: 4

Recipe submitted by SparkPeople user ANNEROUSSEAU.






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