Name: Sola's New Year's Soup recipe
Ingredients: 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

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Ingredients

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

Nutrition Info

155.6 calories carbohydrate: 28.5 g cholesterol: 0.7 mg fat: 1.8 g fiber: 6.2 g protein: 7.7 g saturatedFat: 0.3 g servingSize: - sodium: 561.6 mg sugar: 2.2 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

12 cups

Recipe Note

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.

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