Ham & Black-Eyed
Pea Soup

6 servings

 

• 2 cups black-eyed peas, or navy beans
• 2 14 oz. cans fat-free chicken broth
• 1 1/2 cups water
• 6 ounces lower salt, 95% fat free,
     boneless ham, (about 1 cup) sliced
     in ½-inch pieces
• 4 carrots, medium, sliced 1/2-inch thick
     (about 2 cups)
• 2 stalks celery, sliced (about 1 cup)
• 1/4 cup instant minced onion
• 1 teaspoon dried sage, crushed
• 1 teaspoon dried thyme, crushed
• 1/4 teaspoon ground red pepper
• 1 tablespoon lemon juice

In a 4-quart Dutch oven soak overnight 4 cups water and black-eyed peas. Bring to boil; Boil uncovered, for 10 minutes. Drain and rinse.

Return peas to Dutch oven. Stir in remaining ingredients EXCEPT lemon juice; bring to boiling. Reduce heat to medium-low and simmer, covered, for 35 minutes or until peas are tender. Stir in lemon juice

Bon appetit!