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Hoppin' John Soup

Chopped spinach leaves with bottled dressing

Corn twists from refrigerated dough
HOPPIN' JOHN SOUP

1 teaspoon olive oil

1 large onion (for 1 cup chopped) or 1 cup of frozen chopped onions

1 teaspoon bottled minced garlic

1 can (14 1/2 -ounce) fat-free chicken broth

2 cans (15 ounces each) black-eyed peas (packed without pork)

1 can (14 1/2 -ounce) chili-style chunky tomatoes

1 cup frozen corn kernels

1 teaspoon Worcestershire sauce

1/2 teaspoon reduced-sodium chicken bouillon crystals

1/2 teaspoon granulated sugar

1/4 teaspoon dried thyme

2 cups cooked rice
In a 4 1/2 -quart Dutch oven or soup pot, heat the oil over medium heat. Meanwhile, peel and coarsely chop the onion, adding it to the pot as you chop. Add the garlic. Cook for 1 minute.

Add the chicken broth, and raise the heat to high. Cover the pot. Rinse and drain 1 can of the peas and add them to the pot, keeping the pot covered as much as possible. Add the undrained can of peas, the tomatoes and the corn.

Add the Worcestershire, chicken bouillon, sugar and thyme. Cover the pot, bring it to a rolling boil and cook for 8 minutes to combine the flavors.

Meanwhile, put the leftover rice in a 3-cup, microwave-safe bowl and cover it loosely with a paper towel. Microwave on high for 2 minutes or until heated through.

Put 1/2 cup rice in the bottom of each bowl. Pour the soup over the rice and serve at once. Makes 4 servings.

Approximate values per serving (using Nutritionist IV software): 230 calories (5 percent from fat), 1.4 g fat (0 g saturated), 0 mg cholesterol, 10 g protein, 45 g carbohydrates, 313 mg sodium.

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