Recipe - Black-Eye Pea Soup

2 cup Blackeyed peas; soaked
overnight
1 Onion; chopped
2 Carrots; peeled and cut or sliced up
2 Stalks celery; cut or sliced up
2 cup Kale; chopped
Tabasco sauce
Salt

Simmer blackeye peas until tender in 810 cups of water. Cook celery and
carrots together (microwave with some of the soup stock) until tender, add
to soup. Sautee onion carefully in some of the soup stock, add to soup. Add
kale, tabasco and salt to taste, simmer 30 minutes.

Notes: Actually, I didn't measure anything.

Per serving: 107 Calories; less than one gram Fat (4% calories from fat);
7g Protein; 20g Carbohydrate; 0mg Cholesterol; 17mg Sodium

Next time I might put in tomato paste or sauce (don't like chopped tomatoes
much), more tabasco or equivalent; in a day or two I may stretch it out
with some rice.

Posted to fatfree digest by JUDITHHWC@aol.com on Oct 4, 1998, converted by
MM_Buster v2.0l.