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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"Do you have a kinder, more adaptable friend in the food world than soup?"
-Judith Martin, Miss Manners

The refrigerator light goes on...

This is a great savory soup. There’s so much to like but I believe that it’s the sage that really makes this a fine dish. Sage is one of my favorite herbs especially when you are trying to capture that warm, autumn, comfort food feel. This is the smell that you love from Halloween on through the winter holidays. It smells great when it is cooking and is even better eaten.

Legumes and Heart Disease

There is very good evidence that eating legumes lowers the risk for heart disease. Research by a group looking at almost 10,000 men published in November 2001 showed that even one serving of lentils or chick peas a week lowers the risk of heart disease. And the best part is that the more you eat, the lower the risk. Eating legumes 4 times or more per week reduces the risk of heart disease by as much as 22%.

Chicken and Black-Eyed Pea Soup

Servings = 4 | Serving size =about 2 cups

Cooking Time = 60 Minutes

This recipe can be multiplied by 2, 3, 4, 5.

This recipe keeps well for 48-36 hours.

Serve with Cornbread Muffins

1 tsp	olive oil
1 large	red onion (diced)
2	ribs celery (diced)
1 lb	boneless skinless chicken thighs (cut into 1 inch cubes)
2 tsp	dried sage
1/2 tsp	dried thyme
1/2 tsp	salt
	fresh ground black pepper (to taste)
3 cups	low sodium chicken or vegetable broth
2 cups	water
2 15 ounce can	no salt added black eyed peas (drained)
8 ounces	fresh spinach

Place the olive oil in a large sauce pan over medium heat. Add the red onion and celery and cook, stirring frequently, for about 5 – 7 minutes until the onions begin to soften.

Add the chicken thighs, sage and thyme and cook, stirring frequently, until the chicken is lightly browned – about 5 – 7 minutes.

Add the salt, pepper, chicken stock, water and black eyed peas. Increase the heat to high and when the soup begins to boil reduce the heat to medium or medium-low so that the soup simmers.

Cook for about 40 minutes, stirring occasionally.

When ready to serve, place 2 ounces of spinach in the bottom of a bowl and top with two cups of soup.