Recipe for Sweet Potato Black-Eyed Pea Soup 
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Yield:
2
Ingredients:
Amount Ingredient
2 cup lowfat chicken broth low salt
2 cup canned tomatoes chopped with liquid
1 med sweet potato thinly sliced
1/4 tsp garlic roasted
1 tsp lowfat peanut butter smooth
2 x green onions chopped
2 cup cooked blackeyed peas
2 tbl chopped green bell pepper
2 tbl Cajun seasoning to taste
1 tbl soy sauce, low sodium
1/8 tsp saffron threads to taste
1/4 tsp thyme
1/4 cup chopped fresh cilantro
salt and pepper to taste
4 dsh bitters to garnish
2 tbl chopped peanuts or
Instructions:
Instructions: PANTRY: If using canned black eyes, drain and rinse well. Use recipe-ready frozen beans if you can get them, or cook your own.

Put everything into a heavy soup pan in the order listed, except the salt and pepper and the garnishes. Bring just to a boil; reduce heat and simmer, mostly covered, until the potato is tender and the soup has mellowed; about 25 minutes, minimum.

SERVE very hot, adding a couple of drops of bitters, along with optional nuts or seeds, at table. A feast for the eyes, make it as spicy as you like with your favorite Cajun Seasoning blend.

Makes 6 cups to serve 2 main or 4 side portions.

Each single cup portion, with peanuts, has 154 cals, with 13.6 CFF (or 2.7 g).

Acknowledgment: Inspired by an idea snared on the web at Landolakes.com

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