Title: Sweet Potato Black-Eyed Pea Soup
Categories: Lowfat, Soup, Xport
Yield: 2 Servings

2 c Lowfat chicken broth, low
-salt
2 c Canned tomatoes, chopped
-with liquid
1 md Sweet potato, thinly sliced
1/4 ts Garlic, roasted
1 ts Lowfat peanut butter, smooth
2 Green onions, chopped
2 c Cooked blackeyed peas
2 tb Chopped green bell pepper
2 tb Cajun seasoning, to taste
1 tb Soy sauce, low sodium
1/8 ts Saffron threads, to taste
1/4 ts Thyme
1/4 c Chopped fresh cilantro
Salt and pepper, to taste
4 ds Bitters, to garnish
2 tb Chopped peanuts, or honey
-coated sunflower seeds

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). Acknowledgement: Inspired by an idea snared
on the web at Landolakes.com
Posted to Digest eat-lf.v097.n006

Recipe by: Pat Hanneman in Soup Scoop (Jan 1997)

From: PATh

Date: Sun, 05 Jan 1997 20:38:52 -0800