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Butternut Squash, Black Eye Pea and Spinach Soup

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This soup will warm you up without gaining weight. It is a perfect soup for the cool days of Fall.

Serves 4-6

Prep time: 10 min Cook time: 45 min
  

Ingredients:


½ medium butternut squash (3 cups), chopped
2 carrots, chopped
1 medium onion, chopped
3 garlic cloves, chopped
15 oz. (1 can) black eye pea, rinsed and drained
2 cups spinach, chopped 
1 tsp. dried tarragon or 1 tbsp. fresh tarragon
Salt to taste
Black pepper, to taste
2 tbsp. olive oil
4-5 cups water or vegetable stock or chicken stock
1 lime for garnishing


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Warm 2 tbsp. olive oil in a soup pan over a medium heat. Add carrots, garlic, onion and sauté for 8-10 minutes, stirring occasionally.

Add butternut squash, salt, pepper and cook for 2 minutes, stirring continuously.  Add water or  stock, reduce the heat to a medium low and cook for 25-30 minutes.  

If using canned black eye peas, drain and rinse them.  Then, add black eye peas and spinach to the soup and cook for the final 3 minutes.

When serving,  squeeze some lime juice into it.


Sincerely ... Nellie


Tip*: How to cook black eyed peas by Andrew Weil: http://www.drweil.com/drw/u/ART03210/Cooking-With-Legumes-Black-Eyed-Peas.html
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  • Home
  • About Us
  • Vegetable Soup
  • Soup
    • WeightWatchers ZERO POINTS VEGGIE SOUP, Our Way
    • Chilled Soup
    • Bean/Barley/Pea/Lentil Soup
    • Crock Pot Soup
    • Children love soup !
    • Seafood Soup
    • Meat Soup
    • Chicken & Turkey Soup
  • Stock
    • Beef Stock
    • Cilantro Stem Broth
    • Chicken Stock
    • Corn Broth
    • Discard Broth
    • Mushroom Broth
    • Shellfish Stock
    • Tomato Broth
    • Vegetable Stock
    • Vegetable Stock with Lemon Grass
  • Sides and more...
  • How To
  • DESSERT Blog
  • Blog