|Onions||2 , chopped|
|Stalk celery||1 , diced|
|Carrots||3 Medium, pared and sliced|
|Potatoes||3 , peeled, halved and sliced|
|Light chicken stock||5 Cup (80 tbs), heated|
|Canned black-eyed peas||14 Ounce, drained (1 Can)|
|Elbow macaroni||1 Cup (16 tbs)|
Prepare a bouquet garni consisting of: thyme, basil, parsley and 2 bay leaves. Set aside.
Heat butter in large saucepan over medium heat. Add onions and celery; cover and cook 4 minutes.
Mix in carrots and season with salt and pepper. Cook 5 minutes uncovered.
Add potatoes and chicken stock. Season and drop in bouquet garni. Bring to boil and cook 12 minutes over medium heat.
Add remaining ingredients. Bring to boil and cook 12 minutes at medium-low.
Serving size: Complete recipe
Calories 1905 Calories from Fat 267
% Daily Value*
Total Fat 30 g45.9%
Saturated Fat 11.9 g59.6%
Trans Fat 0 g
Cholesterol 68.3 mg22.8%
Sodium 3311.9 mg138%
Total Carbohydrates 333 g111.1%
Dietary Fiber 44.1 g176.4%
Sugars 51.9 g
Protein 81 g162.3%
Vitamin A 623.6% Vitamin C 254.9%
Calcium 74.7% Iron 76.1%
*Based on a 2000 Calorie diet