Confetti Soup
Courtesy of Recipes for Healthy Kids Cookbook for Homes 6 Servings • 20 Min. Prep Time • 40 Min. Cook Time| Ingredients |
|---|
| 1 3/4 tsp. canola oil |
| 3/4 c. fresh onions, peeled, diced |
| 3/4 c. fresh celery, diced |
| 3/4 c. fresh carrots, peeled, diced |
| 1/2 tsp. salt |
| 1/2 tsp. ground black pepper |
| 1/4 tsp. whole fennel seed |
| 1/8 tsp. crushed red pepper (optional) |
| 1 1/2 c. canned low-sodium black-eyed peas, drained, rinsed |
| 3 1/2 c. water |
| 1 c. extra-lean turkey ham, diced 1/4-in. (6 oz.) |
| 1/3 c. fresh kale, coarsely chopped |
| 1 1/2 Tbsp. fresh parsley, chopped |
Directions:
1. In a large pot, heat oil over medium-high heat. Add onions and celery. Cook for 2-3 minutes or until tender. Add carrots, salt, pepper, fennel seed, and optional
crushed red pepper. Cook for an additional 2-3 minutes.
2. Add black-eyed peas and water. Cook uncovered for 25 minutes over medium heat.
3. Add turkey ham and kale. Cook covered for an additional 10 minutes over medium heat until kale is tender.
4. Add parsley right before serving. Serve hot.
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Nutrition:
Calories: 94; Total Fat: 3g; Saturated Fat: 1g; Cholesterol: 18mg; Total Carbs: 10g; Fiber: 3g; Protein: 8g; Sodium: 488mg;