Veg Soup Cuisine--Hoppin' John Soup

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Hoppin' John Soup

 

Recipe By :Vegetarian Soup Cuisine, Jay Solomon

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian Soup Cuisine

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon canola oil

1 medium yellow onion -- diced

1 large stalk celery -- chopped

2 cloves garlic -- (to 3) minced

6 cups water

2 medium carrots -- peeled & diced

1 medium parsnip -- peeled & diced

1 medium sweet potato -- diced

1 1/2 tablespoons dried parsley

2 teaspoons dried oregano

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/3 cup long-grain white rice

1 15 oz can black-eyed peas

 

In a large saucepan, heat the oil. Add the onion, celery, and garlic and

saute for 5 minutes. Add the water, carrots, parsnip, potato, and

seasonings, and bring to a simmer. Cook for 10 minutes over medium low

heat, stirring occasionally. Stir in the rice and cook for 20 minutes

more, stirring occasionally, until the rice and vegetables are tender.

Stir in the black-eyed peas and cook for 5 minutes more over low heat.

Remove from the heat and let stand for 10 minutes.

 

Ladle into bowls and serve with warm bread.

 

S(ISBN):

" 0-7615-0190-8 "

Copyright:

" 1996 "

 

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Per serving: 370 Calories (kcal); 4g Total Fat; (8% calories from fat); 19g

Protein; 68g Carbohydrate; 0mg Cholesterol; 220mg Sodium

Food Exchanges: 4 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0