Black Eyed Pea Soup
A delicious and healthy recipe your whole family will love.
Servings: 8
Calories: 108kcal
Equipment
- stock pot
Ingredients
- 8 C vegetable broth No sugar! Read the label!
- 16 ounces collard greens This is the large bag in my grocery store
- 1 tsp oregano
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 28 ounces tomatoes Crushed. No sugar.
- 2 C potatoes I used a tri-color variety, but any will do.
- 2 C carrots sliced
- 2 cans black eyed peas 15.5 ounce, rinsed and drained
- 3 tsp salt
- 1/2 tsp pepper
- 1 C parsley chopped, optional
Instructions
- Begin by adding the vegetable broth and two cups of water to a stockpot and bring to a boil.
- Add oregano, garlic powder, and cumin. Stir well.
- Chop collard greens and carrots into bite-sized pieces and add to the pot. Cover and simmer for about 15 minutes.
- While collards are cooking, chop potatoes. Add potatoes and tomatoes to the pot and cook for about 10 minutes. Note: There is sugar in so many canned goods. Read the labels! I used the Cento brand of tomatoes.
- Drain and rinse the black eyed peas and add to the pot. Stir until combined. Simmer until hot.
- Add salt and pepper and top with parsley. Serve hot.
Notes
3 Smart Points per serving on Weight Watchers
Nutrition
Calories: 108kcal | Carbohydrates: 23g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 1980mg | Potassium: 731mg | Fiber: 6g | Sugar: 8g | Vitamin A: 8906IU | Vitamin C: 37mg | Calcium: 196mg | Iron: 4mg