RECIPE FROM "THE
NEW YEAR'S DAY BLACK-EYED-PEA SOUP
2000 "Recipe of the Month")
1 cup diced smoked lean ham
2 celery ribs, chopped
1 medium onion, chopped
2 carrots, chopped
2 garlic cloves, minced
2 (15-oz.) cans black-eyed peas, undrained
2 (14 -1/2 oz) cans fat-free chicken broth
2 (14-1/2 oz) cans stewed tomatoes, undrained
1 (14-1/2 oz) can diced tomatoes, undrained
1 (8-oz.) can tomato sauce
1-1/2 cups chopped fresh (or thawed frozen) spinach
1/2 cup chopped fresh parsley
1/2 tsp. pepper
Saute celery, onion, carrots and garlic cloves over medium heat in sauce pan until veggies are tender.
Stir in ham, black-eyed peas and next 4 ingredients.
Bring mixture to a boil. Cover, reduce heat, and simmer 1 hour and 30 minutes.
Stir in 1-1/2 cups spinach, parsley, and pepper.
YIELDS 10 cups