Ham and Black-Eyed Pea Soup - 18g Carbs, 1g Fiber
2 cups black-eyed peas, or navy beans
2 14 oz cans fat-free chicken broth
1 1/2 cups water
6 ounces lower salt, 95% fat free, boneless ham, about 1 cup,
sliced in 1/2-inch pieces
4 carrots, medium, sliced 1/2-inch thick, about 2 cups
2 stalks celery, sliced, about 1 cup
1/4 cup instant minced onion
1 tsp dried sage, crushed
1 tsp dried thyme, crushed
1/4 tsp ground red pepper
1 Tbsp lemon juice
In a 4 quart Dutch oven soak overnight 4 cups water and
black-eyed peas. Bring to boil; Boil uncovered, for
10 minutes. Drain and rinse. Return peas to Dutch oven.
Stir in remaining ingredients except lemon juice; bring
to boiling. Reduce heat to medium low and simmer, covered,
for 35 minutes or until peas are tender. Stir in lemon
juice. Serve.
Makes 6 servings
147 Calories, 2g Fat, 18g Carbs, 1g Fiber