Ham and Black-eyed Pea Soup
Serve with crusty French bread.

Servings: 6

2 cups dried black-eyed peas, rinsed and drained
2 - 14.5 ounce cans reduced sodium chicken broth
1 1/2 cups water
4 medium carrots, sliced 1/2 inch thick
1 cup reduced sodium lean ham, cut into 1/2 inch pieces
2 ribs celery, sliced
1/2 cup chopped onion
1 teaspoon dreid sage, crushed
1 teaspoon dreid thyme, crushed
1/4 teaspoon ground red pepper (less if sensitive to heat)
1 tablespoon lemon juice

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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