Black Eye Peas Chowder
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 cup diced carrots | Washed, peeled and diced |
| 1/2 cup celery | Washed, trimmed and chopped |
| 1/2 cup onion | Washed, peeled and chopped |
| 1/2 cup green bell pepper | Washed, peeled and chopped |
| 2 Tablespoons olive oil | |
| 3 (15.5 ounce) can no added salt black-eyed peas with liquid | Drained and rinsed |
| 1 (10.5 ounce) can reduced sodium beef broth* | |
| 1 (14 ounce) can no added salt diced tomatoes |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large pot over medium high heat, heat oil. | |
| 2 | Add the celery onion and green bell pepper to the pot and sauté for 10 minutes, or until tender. | |
| 3 | Add the peas, broth and stewed tomatoes and allow to heat through, about 15 more minutes. Serve. | Cook until internal temperature reaches 135°F. |
Posted in Soup Recipes
