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Sola's New Year's Soup Recipe

Recipe by: Sola

"Salsa gives this black-eyed pea soup lots of flavor without needing a cabinet-full of spices. It's a great, filling soup for a cold day."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook45 m
  • Ready In55 m
  • 1Heat the olive oil in a deep pot over medium-high heat. Stir in the onion, garlic, and bell peppers; cook until onions are transparent and peppers are soft, about 10 minutes. Season to taste with black pepper. Stir in the corn, salsa, chili powder, black beans, black-eyed peas, chicken stock, chicken bouillon cube, water, and rice. Bring to a boil, then reduce heat to medium and simmer at least 30 minutes until the rice is tender.
Ingredients
  • 12 servings
  • 156 cals
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 (10 ounce) package frozen bell pepper strips
  • black pepper to taste
  • 1 cup sweet white corn
  • 1 (16 ounce) jar medium-hot salsa
  • 1 teaspoon chili powder
  • 2 (15 ounce) cans no-salt-added black beans, drained
  • 1 (15 ounce) can black-eyed peas, rinsed and drained
  • 1 (10.5 ounce) can chicken stock
  • 1 cube chicken bouillon
  • 3 cups water
  • 1/2 cup uncooked long grain rice
Nutrition

Amount per serving ( 5 total)

  • Calories:
    156
    8%
  • Fat:
    1.8
    3%
  • Carbs:
    28.5
    9%
  • Protein:
    7.7
    15%
  • Cholesterol:
    < 1
    < 1%

Based on a 2,000 calorie diet

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