Collard Green & Black-Eyed Pea Soup - 3 pts, 22g carbs, 2g fiber

[Guest guest]

@@@@@

Collard Green & Black-Eyed Pea Soup - 3 pts, 22g carbs, 2g fiber

 

1 tablespoon extra-virgin olive oil

1 large onion, diced

1 large carrot, sliced

1 stalk celery, sliced

5 cloves garlic, 4 sliced and 1 whole, divided

1 sprig fresh thyme

1/4 teaspoon crushed red pepper, or to taste

4 cups reduced-sodium broth

1 15-ounce can diced tomatoes

5 cups chopped collard greens, or kale leaves (about 1 bunch), tough stems

removed

1 15-ounce can black-eyed peas, rinsed

6 1/2-inch-thick slices baguette, preferably whole-grain, cut on the diagonal

6 tablespoons shredded Gruyère or Swiss cheese

2 slices 'bacon', cooked until crisp and finely chopped

 

 

 

 

 

 

1. Heat oil in a Dutch oven over medium heat. Add onion, carrot and celery and

cook, stirring,

until just tender, 5 to 7 minutes. Add sliced garlic, thyme and crushed red

pepper and cook,

stirring, until fragrant, about 15 seconds. Increase heat to high and add broth,

tomatoes and

their juices. Bring to a boil, scraping up any browned bits. Stir in collard

greens (or kale),

reduce heat to maintain a simmer and cook, stirring occasionally, until the

greens are tender, 5

to 10 minutes. Discard the thyme sprig. Stir in black-eyed peas; remove from the

heat and cover.

2. Position rack in upper third of oven; preheat broiler.

3. Place baguette slices on a baking sheet and broil until lightly toasted, 2 to

4 minutes. Rub

each bread slice with garlic. (Discard garlic.) Turn the slices over and top

with cheese. Broil

until the cheese is melted, 1 to 3 minutes. Serve the soup topped with the

cheese toasts and

bacon.

 

Makes 6 servings, about 1 1/3 cups each

 

Source: EatingWell Magazine, Jan/Feb 2008

Formatted by Chupa Babi: 01.10.08

 

Per serving: 184 calories; 6 g fat (2 g sat, 3 g mono); 13 mg cholesterol; 22 g

carbohydrate; 11 g

protein; 4 g fiber; 513 mg sodium; 212 mg potassium.

Nutrition bonus: Vitamin A (50% daily value), Vitamin C (25% dv), Fiber (16%

dv).

1 1/2 Carbohydrate Servings

Exchanges: 1 starch, 1 vegetable, 1/2 medium-fat meat, 1/2 fat

 

Though we love the smoky flavor bacon brings to this collard green and

black-eyed pea soup, you

can leave it out and substitute vegetable broth for a great vegetarian dish.

 

ChupaNote: Just use soy bacon or bacon bits. Same flavor, though you may need

more.

-----

 

 

 

 

 

 

 

______________________________\

____

Be a better friend, newshound, and

know-it-all with Mobile. Try it now.

http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ