Black-Eyed Pea & Vegetable with Fresh Basil Soup 1


Black-Eyed Pea & Vegetable with Fresh Basil Soup
Serves 6
A great hearty vegetable based soup
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
540 calories
95 g
0 g
4 g
36 g
1 g
535 g
980 g
14 g
0 g
2 g
Nutrition Facts
Serving Size
535g
Servings
6
Amount Per Serving
Calories 540
Calories from Fat 35
% Daily Value *
Total Fat 4g
6%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 980mg
41%
Total Carbohydrates 95g
32%
Dietary Fiber 18g
70%
Sugars 14g
Protein 36g
Vitamin A
74%
Vitamin C
66%
Calcium
21%
Iron
72%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 T Olive Oil
  2. 1 Large Chopped Onions
  3. 1 pinch Cayenne Pepper
  4. 4 pc Garlic Gloves, minced
  5. 2 15-ounce cans Black-Eyed Peas, drained
  6. 3 Ribs Celery, chopped
  7. 2 Med. Carrots
  8. 1 Med. Zucchini
  9. 1 15-oz can Chopped Tomatoes or two fresh tomatoes
  10. 6 C Vegetable Broth
  11. 1 Lemon
  12. 6 pc Fresh Basil Leaves, sliced thin
Instructions
  1. Heat olive oil in heavy large pot over medium heat. Add onions, garlic, celery, and sauté until onions are golden and tender, about 8 minutes. Add cayenne with a quick stir and then add carrots, zucchini, tomatoes, and beans. Cover with vegetable broth and bring to a simmer. Simmer 20 minutes to blend flavors. Squeeze lemon to brighten flavors and to taste. Remember, season with salt and paper as you go. Finish with fresh basil. Enjoy!
Notes
  1. You can use canned black-eyed peas for convenience, but using dried beans are even better. In doing so, soak beans in water over night. Add new water to beans and cook with bay leaves, onion, carrot, celery, until tender. *do not salt beans or will just prolong the cooking process.
beta
calories
540
fat
4g
protein
36g
carbs
95g
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