from Chow Bella
1 tsp vegetable or canola oil
1 small onion, finely diced
1 stalk celery, finely diced
1 small green bell pepper, finely diced (add some fresh green chili for some heat)
4 cloves garlic, minced
16 oz lean ham cubes
4 sprigs fresh thyme
2 bay leaves
32 oz frozen black-eyed peas
1 cup low-sodium chicken broth (plus more, if needed)
salt and pepper, to taste
1. Heat the oil over medium heat in a soup pot, then add the onion, celery, bell pepper, and garlic and saute until transluscent.
2. Add the ham to the vegetables and cook until warmed, then add the thyme, bay leaves, black-eyed peas, and broth. Season with pepper, however be careful when adding more salt because the ham is salty. Partially cover the pan with a lid and simmer at least 30 minutes, stirring often. The black-eyed peas can be cooked longer at medium-low temperature, however it may be necessary to add more broth. Taste for salt and pepper content before serving.
Servings per recipe: 12
Per serving:
Calories: 125
Fat: 4.3 g
Saturated fat: 1.1 g
Cholesterol: 22 mg
Sodium: 515 mg
Carbohydrates: 12.1 g
Fiber: 3.1 g
Sugar: 1.1 g
Protein: 10.1 g