1 large onion — chopped
1 tablespoon olive oil
1/2 pound kielbasa — chopped
2 cans black-eyed peas — drained
1 can navy beans — drained
1 cup brown rice, cooked
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper — optional
1/2 teaspoon thyme
salt and pepper — to taste
2 cans chicken broth
In a soup pot, heat oil over medium high heat. Add onion and cook till translucent. Add kielbasa, peas and beans, rice, broth and seasoning. Stir well to blend and heat. Mash beans slightly to help thicken soup (use the back of your spoon or a potato masher). Serve when hot.
Serving suggestions: Serve with corn muffins (make or buy), and a big spinach salad. Serves 6.
Per serving: 499 calories; 14g fat (25.7% calories from fat); 29g protein; 65g carbohydrate; 15g dietary fiber; 25mg cholesterol; 676mg sodium. Exchanges: 4 grain (starch); 2 1/2 lean meat; 1/2 vegetable; 2 fat.
Leanne Ely, a k a Dinner Diva,