Spicy Black-Eyed Peas and Greens Soup 23-05-2015

Spicy Black-Eyed Peas and Greens Soup  

This is a flexible recipe. You might want to add a cup of cooked hominy instead of the rice, or slices of sweet potato in place of the carrots. By Laura Minniegerode

Ingredients

1 large onion, chopped
2 cloves garlic, minced
1 tablespoon vegetable oil
4 cups vegetable stock or water
1 15-ounce can chopped tomatoes
2 carrots, thinly sliced
1 jalapeño pepper, thinly sliced
2 teaspoons thyme
1 bay leaf
1 bunch kale or chard, roughly chopped (about 4 cups)
1/4 cup uncooked rice
1/4 cup raisins
1 15-ounce can black-eyed peas, drained
Hot sauce to taste
Salt and pepper to taste

Directions

In a large pot over medium heat, sauté onion and garlic in oil until softened, about 4 minutes. Add vegetable stock or water, tomatoes, carrots, jalapeño, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 15 minutes.
Add chopped chard to simmering soup and stir well. Cover and cook for 5 minutes, until chard is wilted. Add rice and raisins and simmer until rice is tender, about 15 minutes. Add black-eyed peas, hot sauce, salt, and pepper, and simmer for 10 minutes more.

Makes about 8 cups.

PER SERVING: 243 CAL (10% from fat), 7g PROT, 3g FAT, 46g CARB, 297mg SOD, 0mg CHOL, 7g FIBER