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Title: Green Pigeon Pea Soup
Categories: Soup
Yield: 2 Servings
| FORMATTED BY JOYCE BURTON | ||
| 1 | ts | Olive or vegetable oil |
| 1/4 | c | Onion; chopped |
| 1/4 | c | Green bell pepper; chopped |
| 1 | sm | Jalapeno pepper; seeded and minced |
| 1 | cl | Garlic; minced |
| 1 | md | Tomato; blanched, peeled, seeded, and chopped |
| 1/2 | c | Frozen squash; thawed; cooked and pureed |
| 1 1/2 | c | -Water |
| 2 | pk | Chic'n broth & seasoning mix |
| 6 | oz | Green pigeon peas; rinsed and drained |
| 1 | tb | Fresh parsley; chopped |
| 1/8 | ts | Pepper |
You'll need boiling water to blanch the tomato in order to peel it, so start the water cooking before doing anything else.
In 2-quart saucepan heat oil; add onion, peppers, and garlic and saute' over medium-high heat, stirring frequently, until vegetables are softened, 1 to 2 minutes. Stir in tomato and squash and cook 1 minute longer. Add water and broth mix; cover and bring mixture to a boil. Let cool slightly.
Pour half of mixture into blender container and process at low speed until smooth; transfer mixture to 1-quart bowl and process remaining soup. Pour soup back into saucepan; stir in remaining ingredients and cook over medium heat until peas are heated through and flavors blended, 8 to 10 minutes.
Makes 2 servings, about 2 cups each.
Each serving provides: 1 1/2 protein, 1/2 bread, 1 3/4 vegetable, 1/2 fat, 10 optional calories. Per serving: 175 calories, 9 g protein, 3 g fat, 30 g carbohydrate, 66 mg calcium, 1,287 mg sodium (estimated), 0 mg cholesterol, 5 g dietary fiber.
Source: "Weight Watchers Meals in Minutes Cookbook."
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