Southern New Years Day Soup

from: Vegetarian Times, January 2009
serves 8


2 tbsp olive oil
1 large leek, quartered, white and light green parts chopped
2 cloves garlic, minced
1 tbsp poultry seasoning
8 ounces kale, tough stems removed, leaves cut into 2 inch pieces
1 15-ounce can diced tomatoes
1 15-ounce can diced tomatoes with green chiles
3/4 cup dried black-eyed peas
1 quart low-sodium vegetable broth
3/4 cup farfalle pasta
Shaved parmesan curls for garnish (optional)

1. Heat oil in large pot or Dutch oven over medium heat. Add leek and saute 5 to 7 minutes or until soft. Add garlic and poultry seasoning and saute 1 minute more. Stir in kale and cook 5 to 7 minutes or until leaves are wilted, turning occasionally.

2. Add diced tomatoes, diced tomatoes with chiles, black-eyed peas, vegetable broth and 7 cups water. Season with salt and pepper. Cover and reduce heat to medium-low. SImmer for 40 to 45 minutes. Stir in pasta and cook 7 to 10 minutes more or until pasta is al dente and black-eyed peas are tender. Serve garnished with parmesan curls, if desired.

Nutritional Data:
161 calories
6 grams protein
4 grams total fat (0.5 gram saturated fat)
27 grams carbohydrates
0 mg cholesterol
656 mg sodium
6 grams fiber
5 grams sugar

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