Black-Eyed Pea Soup Recipe

Black-Eyed Pea Soup Recipe photo by Taste of Home

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This colorful hearty soup makes a good starter or main course. With a salad on the side, it's a light dinner for two.—Yvonne Peterson, Mountain View, Missouri

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Black-Eyed Pea Soup Recipe

Prep: 20 min. Cook: 30 min.

Yield: 2 Servings

20 30 50

Ingredients

1/4 cup sliced celery
1/4 cup chopped onion
1-1/2 teaspoons butter
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 cup water
3/4 cup Italian stewed tomatoes, cut up
1/2 cup cubed fully cooked ham
1/2 teaspoon Italian seasoning
1/8 teaspoon pepper
Pinch salt

Directions

In a large saucepan, saute celery and onion in butter until tender. Add the peas, water and tomatoes. Bring to a boil. Stir in the ham, Italian seasoning, pepper and salt. Reduce heat; simmer, uncovered, for 20 minutes or until heated through. Yield: 2 servings.

Nutritional Facts 1 serving (1-1/4 each) equals 272 calories, 6 g fat (3 g saturated fat), 26 mg cholesterol, 1,314 mg sodium, 37 g carbohydrate, 7 g fiber, 18 g protein.

Originally published as Black-Eyed Pea Soup in Reminisce September/October 2005, p 49