Gwynn's Mixed Vegetables & Blackeyed Peas Soup

4 of 5 (1)
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Gwynn's Mixed Vegetables & Blackeyed Peas Soup calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 10


    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..

Rate This Recipe

Member Ratings For This Recipe