Gwynn's Mixed Vegetables & Blackeyed Peas Soup
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 bag frozen mixed vegetables (32 oz / 2 lbs)1 can black-eyed peas (drained and soaked to remove excess sodium)10 oz ground beef, 93/7 X-Lean (I prefer 96/4 XX-lean, left over from Spaghetti)Seasoning (I add 1 tsp black pepper, 1 tsp red pepper flakes, 1 tsp garlic and 1 tsp onion, no salt)8 cups tap water
Add the vegetables to the slowcooker
Add the left-over ground beef
Add the spices on top
Add the 8 cups of tap water
The nutritional value here is calculated on 10 oz 93/7 X-Lean Ground Beef because that was the leanest I could find in the database.
The choice is yours whether to put it on 4 hours fast or 10 hrs slow cooking.
I prefer the slow cooking. I find it enhances the flavor.
Each serving is about 1-1/2 cup.
More if you added more water to make the soup thinner
Number of Servings: 10
Recipe submitted by SparkPeople user GWYNNEVERE..
Add the left-over ground beef
Add the spices on top
Add the 8 cups of tap water
The nutritional value here is calculated on 10 oz 93/7 X-Lean Ground Beef because that was the leanest I could find in the database.
The choice is yours whether to put it on 4 hours fast or 10 hrs slow cooking.
I prefer the slow cooking. I find it enhances the flavor.
Each serving is about 1-1/2 cup.
More if you added more water to make the soup thinner
Number of Servings: 10
Recipe submitted by SparkPeople user GWYNNEVERE..
Nutritional Info Amount Per Serving
- Calories: 131.6
- Total Fat: 2.5 g
- Cholesterol: 16.3 mg
- Sodium: 61.3 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 5.2 g
- Protein: 10.0 g