Black-Eyed Pea Soup
Serve with a green salad.

Servings: 4

• 1 tablespoons olive oil
• 1 3/4 cups finely chopped onions
• 1 tablespoon minced garlic
• 2 - 15 ounce cans low sodium black-eyed peas, drained
• 2 1/4 cups low-salt fat-free chicken broth
• 2 - 8 ounce cans tomato sauce
• 2 scant teaspoons dried oregano
• Large pinch of cayenne pepper
• 1 teaspoon red wine vinegar
• 1/4 cup freshly grated Parmesan cheese

Heat olive oil in heavy large pot over medium heat. Add onions and garlic and sauté until onions are golden and tender, about 8 minutes. Add black-eyed peas, chicken broth, tomato sauce, oregano and cayenne pepper and bring to simmer. Simmer 15 minutes to blend flavors. Mix in vinegar. Season to taste with salt and pepper. (Can be prepared up to 1 day ahead. Cover and refrigerate. Bring to simmer before serving.)

Ladle soup into bowls. Sprinkle with Parmesan cheese and serve.

Per Serving: 351 Calories; 6g Fat (14.9% calories from fat); 2g Saturated Fat; 25g Protein; 57g Carbohydrate; 11g Dietary Fiber; 4mg Cholesterol; 1072mg Sodium. Exchanges: 3 Grain (Starch); 2 Lean Meat; 2 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

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