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Black Eyed Pea Soup with Eggplant

Serves: 5
Total Calories: 255
Yield: 13 cups

Ingredients

1 onion chopped (2 cups)
1 green pepper chopped (1 1/2 cups)
1 eggplant cubed (5 cups)
2 teaspoons olive oil
4 cups cooked black-eyed peas
4 cups stock or water
3 1/2 cups tomato purée
1 teaspoon basil
1 teaspoon thyme
1 teaspoon nutmeg
1 teaspoon salt

Directions:

In a large soup pot, sauté the onion, green pepper, and eggplant in the oil until they are soft.

Add the black-eyed peas, stock, tomatoes, basil, thyme, nutmeg, and salt, and cook for 15 minutes, stirring several times. Remove from the heat, cover, and let set several minutes before serving for the flavors to blend.

Nutritional Facts:

Serves: 5
Total Calories: 255
Calories from Fat: 32

This Black Eyed Pea Soup with Eggplant recipe is from the Soup's On! Cookbook. Download this Cookbook today.


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