Thursday, July 24, 2014

On My Hearth: Black-Eyed Pea and Spinach Soup

I haven't been doing as much cooking as planned this week. Chip's been working out of town so I've been eating leftovers and throwing together quick meals for myself. I did, however, make the Black-Eyed Pea and Spinach Soup from The McDougall Quick & Easy Cookbook.

I made a couple of changes to the original recipe, here's my version:


Black-Eyed Pea & Spinach Soup photo 20140721_191915_zpsqxh0tteh.jpg

 

 Black-Eyed Pea and Spinach Soup

 

Ingredients:

  •   2               cups  cooked black-eyed peas
  •   2 1/2           cups  vegetable broth, ready-to-serve
  •   14 1/2        ounces  canned diced tomatoes
  •   8             ounces  tomato sauce
  •   1                cup  salsa
  •   10            ounces  frozen chopped spinach
  •   2               cups  cooked brown rice

Directions:

  1. Place all ingredients except for rice in a medium saucepan. Cook, stirring occasionally, until the spinach has thawed and the soup is heated through, about 15 minutes.
  2. Serve over cooked brown rice or whole wheat couscous.
Inspired by:
  "The McDougall Quick & Easy Cookbook"

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Makes 6 Servings

Per Serving: 200 Calories; 2g Fat (6.7% calories from fat); 10g Protein; 39g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 1105mg Sodium. 



The Verdict: I decided to use my own cooked black-eyed peas instead of the frozen variety called for in the original recipe. Dried beans are so cheap, and by using my Instant Pot they cook quickly and just taste better fresh! I also thought the soup, while very tasty, needed something to bulk it up more so I ladled it over a little cooked brown rice. This would be a great topping for couscous or a plain baked potato as well! The flavors were very nice, will definitely make this one again.

Chip will be home tonight so I'll definitely be making a hearty, "man-friendly" dish: Meaty Mushroom Stroganoff!

Have a great day,




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