Solas New Years Soup

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.

INGRIDIENT

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

½ cup uncooked long grain rice

DIRECTION

Step: 1

Heat 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.

NUTRITION FACT

Per Serving: 156 calories; protein 7.7g; carbohydrates 28.5g; fat 1.8g; cholesterol 0.7mg; sodium 561.6mg.

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