Clean Eating Black Eyed Peas and Collard Green Soup (Mar/Apr 09) modified
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 cups low sodium chicken broth3/4 cup water1 can diced tomatoes, no salt added1 can black eyed peas, drained & rinsed (I used dried beans I cooked myself)8 oz Collard Greens (I used 1 bunch total)1 butternut squash, seeded & cubed1 acorn squash, seeded & cubedSalt & Pepper to Taste
Serving size is approximately 2.25 cups based on magazine.
Bring broth and water to a boil. Add collard greens, reduce heat and simmer covered for 15 minutes. Add canned tomatoes and squash*, cover and cook until squash is cooked through. Add black eyed peas and season soup to taste.
*Squash can be roasted in the oven on a sheet pan. I tossed cubes with olive oil, salt & pepper. Roasted at 350 degrees for approximately 30 minutes, stirring occasionally.
Number of Servings: 6
Recipe submitted by SparkPeople user TOBEMRS2011.
Bring broth and water to a boil. Add collard greens, reduce heat and simmer covered for 15 minutes. Add canned tomatoes and squash*, cover and cook until squash is cooked through. Add black eyed peas and season soup to taste.
*Squash can be roasted in the oven on a sheet pan. I tossed cubes with olive oil, salt & pepper. Roasted at 350 degrees for approximately 30 minutes, stirring occasionally.
Number of Servings: 6
Recipe submitted by SparkPeople user TOBEMRS2011.
Nutritional Info Amount Per Serving
- Calories: 118.8
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 750.3 mg
- Total Carbs: 25.4 g
- Dietary Fiber: 6.9 g
- Protein: 3.9 g
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