Black-Eyed Peas and Winter Squash Soup

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Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 236.2

Total Fat: 2.0 g
Cholesterol: 0.0 mg
Sodium: 550.8 mg
Total Carbs: 47.2 g
Dietary Fiber: 11.1 g
Protein: 11.9 g

View full nutritional breakdown of Black-Eyed Peas and Winter Squash Soup calories by ingredient

Introduction

Nutritious vegan soup (I use all organic ingredients). You could also add your favorite vegetables. I'm allergic to nightshade vegetables, but they would certainly enhance the recipe. Nutritious vegan soup (I use all organic ingredients). You could also add your favorite vegetables. I'm allergic to nightshade vegetables, but they would certainly enhance the recipe.

Minutes to Prepare: 15

Minutes to Cook: 40

Number of Servings: 4

Ingredients

1 Medium Sweet Onion, Chopped

1 Cup Chopped Carrots

1 Spray of Spectrum or Pam Cooking Oil Spray

1 Can Black-Eyed Peas

1 Cup Frozen Green Peas

1 Cup Frozen Sweet Corn

1 10-oz Pkg Frozen Winter Squash

1 10-oz Pkg Frozen Cut Leaf Spinach

2 Cups Water or Vegetable Broth

2 tsp Garlic Powder

1 tsp Ground Ginger

1 tsp Ground Cumin

1 tsp Ground Turmeric

1 tsp Dried Thyme, crumbled

1 tsp Ground Celery Seed

Salt and Pepper to Taste

Directions

Spray medium-sized, nonstick saucepan with cooking oil spray. Saute chopped onion over medium heat for about 5 minutes until onions begin to turn golden, then add chopped carrots and continue cooking for an additional 5 minutes. Add water or broth and bring to a boil. Add peas, black-eyed peas, corn, and squash and bring back to boil. Turn down heat and simmer until squash thaws. Add spices and spinach and continue simmering until spinach is thoroughly heated but still green. Adjust salt and pepper to taste.

Divide among 4 bowls and serve.

Number of Servings: 4

Recipe submitted by SparkPeople user THINCEIL.