Instructions: Yahoo! Fire up the stove and feed the cowpokes. This hearty, spicy soup is very popular at Moosewood-it can pretty near cause a stampede.

For an even more substantial soup, add 1 cup of fresh or frozen corn kernels, and/or 1 cup of fresh or frozen sliced okra at the same time that you add the cooked beans.

Serves 4 to 6.

Yields about 8 cups. Total time: 1 hour, using cooked beans.

* Regular, low-fat, and nonfat barbecue sauces are all commercially available. We recommend ones without additives, such as Doves, Annies, or Ralphs brands. If youd like to make your own, see Moosewood Restaurant Low-Fat Favorites page 355.

In a nonreactive soup pot, combine the onions and garlic with the oil and salt. Cover and cook on medium heat for 8 to 10 minutes, until the onions are soft and translucent, stirring occasionally. Add the celery, bell peppers, chile, oregano, thyme, cumin, and black pepper, and saute for 10 minutes, stirring often.

Add the water and tomatoes, cover, and simmer until the vegetables are tender, 10 to 15 minutes. Add the black-eyed peas, your choice of beans, and the barbecue sauce. Mix well, cover, and simmer gently for 10 minutes.

Add salt to taste.

Just before serving, garnish with tortilla chips and, if desired, top with grated cheese, Jalapeno Cream, or sour cream.

MENU IDEAS: Andean Quinoa & Corn Salad, Daves Moms Best Slaw, Fennel Salad with Blue Cheese, Kale Salad, Southern Wheat-free Cornbread.

NOTES : I made this yummy soup last week, but used red wine instead of oil. The BBQ sauce gave it a slightly sweet taste.

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