Black-Eyed Pea and Collards Soup
Whole Grain Crackers
Ingredients
- 1 onion, chopped
- 2 stalks celery, sliced
- 2 carrots, cut into ½-inch-thick slices
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- 1 lb collard greens, trimmed and chopped
- 2 (15.5-oz) cans black-eyed peas, drained and rinsed
- 1 (14.5) can no-salt-added diced tomatoes
- 1 (32-oz) carton vegetable broth
- ½ tsp dried thyme
- ½ tsp pepper
Instructions
- Cook onion, celery, and carrots in hot oil in a Dutch oven over medium heat 10 minutes or until tender and browned.
- Add garlic and collards; sauté 5 minutes or until collards begin to wilt. Add peas, tomatoes, broth, thyme, and pepper. Bring to a boil; cover, reduce heat, and simmer 20 minutes.
Side Dish Ingredients
- 20 whole grain saltine crackers
Side Dish Instructions
- Serve crackers with soup.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 4 | |
| Calories |
164
|
70
|
234
|
| Fat (g) | 6 | 1.5 | 7.5 |
| Sat. Fat (g) | 1 | 0 | 1 |
| Protein (g) | 7 | 1 | 8 |
| Carb (g) | 23 | 12 | 35 |
| Fiber (g) | 6 | 0 | 6 |
| Sodium (mg) | 716 | 125 | 841 |
Diabetic Lunch Meal Plan
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