Black-Eyed Pea and Root Vegetables Stew
A hearty and comforting soup that's filled with flavor and healthy fiber from root vegetables and Black-eyed peas.
- 3 cups of black-eyed peas (cooked)
- 1 slice of bacon, diced
- 1 tbsp olive oil
- 1 medium onion, diced
- 5 celery stalks, chopped
- 5 carrots, chopped
- 5 turnips, chopped
- 4 cups of Low-Sodium vegetable broth
- 2 cups of water
- 1 teaspoon cumin
- 1 teaspoon ground black pepper
- 1 bay leaf
- 3/4 teaspoon salt
- 1/2 teaspoon garlic powder
- If using dried black-eyed peas, cook per package instructions. (This can be done a day ahead as well)
- In a large soup pot over medium high heat brown the diced bacon ~3min. Add the olive oil and the diced onions. Cook until onions are tender and fragrant, about 3-5min.
- Add the celery, carrots, and turnips and sauté for about 5 min.
- Add the broth, water and seasonings and bring to a medium boil. Simmer for 20-30 min or until the beans and other veggies are fully cooked and fork tender. Remove bay leaf and serve hot.
Note: Turnips are a root vegetable, high in Vitamin C and can be found in the produce section of your grocery store. Their color can vary from all white to white and purple.
- calories: 146
- calories from fat: 30
- cholesterol: 2mg
- dietary fiber: 5.8g
- potassium: 481mg
- protein: 7.2g
- saturated fat: 0.5g
- sodium: 386mg
- sugars: 5.8g
- total carbohydrates: 23.4g
- total fat: 3.3g
- trans fat: 0.0g
Disclaimer: Type2Diabetes.net cannot guarantee a recipe that has been scaled to make a different number of servings from the original.
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