01 January 2011

Pork, Spinach and Black-Eyed Pea Soup

Makes 9 - one cup servings  for 4 points+ each


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Like most southerners, we eat pork, greens and black-eyed peas on New Years Day.  Well, I needed to find a way to lighten this up and keep it tasty.


What I came up with is simply delicious.  Light but satisfying.  Healthy and still met all the New Years Day requirements for a southerner.   I am so glad this made a huge potful.  I will be eating this for days it is so good.










Pork, Spinach and Black-Eyed Pea Soup



  • 12oz pork loin, cut into bite sized pieces
  • 5oz carrots, sliced
  • 8oz mushrooms, sliced
  • 1 shallot
  • 1 15oz can black-eyed peas, drained and rinsed
  • 1 15oz can diced tomatoes
  • 4 oz (1/2 bag) of baby spinach leaves
  • 1 32oz carton organic vegetable broth
  • 1/2 T thyme (dried)
  • 1/2 T chili powder
  • 1/2 T garlic powder
  • 1 t salt
  • 1 t pepper
Heat 1T olive oil in cast iron dutch oven.

Add shallot, cook until tender.

Add pork.   Brown.

Add mushrooms.  Stir to coat with the good pork bits/juices.

Add the broth and deglaze the pan, scraping up all the flavor.

Add the rest of the ingredients.  Bring to boil, cover then reduce heat and simmer 30 min or until carrots are tender.




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