Black Eyed Peas Fill You UP Weight Loss Soup
This fat-free vegan recipe will leave your mouth watering, with flavor and antioxidants, with protein-rich black-eyed peas (which are loaded with folic acid) add swagger to this easy slow-cooker dish.
1 large onion, chopped
2 medium carrots diced or sliced (However you like them)
3 celery stalks, diced
1 large pepper, cut in diced. I used red, because Green gives me “Agita” but you can use any color you want
1 sweet potato, diced or small chunks
3 cups black eyed peas (if using frozen, like I did, you can just throw them in. If using dried, use 1 cup dried peas and soak overnight in water or at least 8 hours, then drain and rinse)
1 cup crushed tomatoes
1 TBLS dried, crumbled sage
2 tsp ground cumin
1 TBLS chili powder
1 tsp of Cayenne Pepper
4 cups LOW SODIUM vegetable stock (Kitchen Basics Brand is very reasonably priced
Salt to taste after it is cooked.
HOW TO MAKE IT
- Place all the ingredients in a crockpot, add the Vegetable Broth and mix well.
- Cover the crockpot and cook on a high setting for 4 hours or low for 6-8 hours or until all the vegetables and black-eyed peas are tender.
Eat the soup just the way it is. The beans should help fill you up.
Eat 2 servings if you want. That’s less than 400 calories.
1 SERVING = 1.5 Cups
1 g fat,
0 mg cholesterol,
109 mg sodium,
47 g carbs,
19 g fiber,
7 g sugars,
15 g protein