Ham and Black-eyed Pea Soup
2 cups dried black-eyed peas, rinsed and drained
In a 3 quart saucepan, bring 4 cups water and black-eyed peas to a boil. Reduce heat and simmer for 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain and rinse beans.
In a 4 quart crockery slow cooker combine broth, the 1 1/2 cups water, carrots, ham, celery, onion, sage, thyme and red pepper. Stir in drained black-eyed peas.
Cover and cook on low-heat setting for 11 to 12 hours or on high heat setting for 4 1/2 to 5 1/2 hours. Just before serving, stir in lemon juice.
Per Serving: 251 Calories; 3g Fat (24.4% calories from fat); trace Saturated Fat; 19g Protein; 41g Carbohydrate; 9g Dietary Fiber; 12mg Cholesterol; 753mg Sodium. Exchanges: 2 Starch, 1/2 Vegetable, 1 1/2 Meat
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