Black-Eyed Pea Soup With Smoked Turkey
B. Smith

Ingredients:

1 1/4 cups dried black-eyed peas 2 tablespoons vegetable oil 1 large chopped onion 1 teaspoon minced garlic 1 cup chopped green bell pepper 5 cups chicken broth 1 bay leaf 1 teaspoon salt 1/4 teaspoon crushed, dried red pepper flakes 3/4 cup diced, smoked turkey 2 tablespoons sour cream, optional Fresh cilantro sprigs for garnish

Instructions:

Place black-eyed peas in a large bowl and cover with cold water. Soak overnight. Drain peas and rinse thoroughly. Drain again. Heat oil in large saucepan over medium-high heat. Sauté onions and garlic until softened (about 5 minutes). Add black-eyed peas, bell pepper, chicken broth, bay leaf, salt and red pepper flakes. Cover and bring to a boil. Reduce heat and simmer 1 hour or until beans are tender. Stir in smoked turkey, and simmer 15 minutes. Remove bay leaf. Pour soup into six bowls, and top each serving with 1 teaspoon sour cream, if desired, and a cilantro sprig.

Serves six.

Nutrition information: Nutrition facts per serving: 265 calories; 9 fat g; 31 percent calories from fat; 8 g protein; 36 g carbohydrates; 8 g dietary fiber

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