Recipe by Sola
"Salsa gives this black-eyed pea soup lots of flavor without needing a cabinet-full of spices. It's a great, filling soup for a cold day."
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1 (10 ounce) package
frozen bell pepper strips
black pepper to taste
sweet white corn
1 (16 ounce) jar
2 (15 ounce) cans
no-salt-added black beans, drained
1 (15 ounce) can
black-eyed peas, rinsed and drained
1 (10.5 ounce) can
uncooked long grain rice
This soup was delish! I had a group over and there was not a drop left! I did change it up a bit: I one large fresh green pepper and instead of chili powder i used cumin, which gave it a great smell! I will be making this again!
This was very simple and easy to do. I very much like it. I didn't have frozen bell peppers, so I measured out 10 ounces of fresh and that equaled 2 large bells, seeded and cut into strips. The flavor of the salsa really inhanced the stock and I didn't add anyother seasonings besides the chili powder and pepper. We thoroughly enjoyed this very much. I didn't really see that after adding the rice, that it was neccessary. But you could as easily added barley, brown rice, or oatmeal. But I'll leave the rice out next time. TY was delish.
I liked it....easy and hearty...made this in the crockpot.....used all black beans too. Thanks!
Very good healthy recipe. Made it as written except I omitted the corn and the black eyed peas...just used black beans and a little extra rice. Also added some fresh cilantro and used a box of chicken stock and skipped the boulion and the water. Will definitely make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Sola's New Year's Soup
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 16
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