Power soups

2 tbsp olive oil
1 cup diced white onions
1 cup diced carrots
1 cup diced celery
3 bay leaves
3 cups diced cooked ham, fat trimmed
7 cups low-sodium chicken broth
2 cups diced potatoes
½ bunch fresh thyme, wrapped with string
2 cups dried black-eyed peas, soaked overnight and drained*
Salt and pepper, to taste

1) Preheat a large soup pot on medium heat for 1 minute.
2) Add olive oil and onions and sauté for 2 minutes, stirring. Add carrots, celery, bay leaves, and ham and sauté for 4 to 5 minutes, stirring occasionally.
3) Once veggies begin to soften, add broth, potatoes, thyme, and soaked black-eyed peas. Bring to a boil. Once boiling, reduce heat to a simmer and cook for 20 to 30 minutes until veggies are cooked through and beans are tender. Add more broth if needed. Taste and season with salt and pepper. Remove thyme and serve.

      282         CALORIES           26g              PROTEIN         24g                   CARBS       9g                  FAT


*Feel free to use canned black-eyed peas, but rinse them first. Canned beans are already
cooked, so you should add them in toward the end of the cooking time. But if you do use the dried peas, be sure to soak them overnight. Soak with some salt and bay leaves to add extra flavor.

CHEF’S TIP                                                                                                                     Soup does more than warm you up on a cold day. One study showed that eating it before a meal can help you cut calories by 20%.