This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
The onion is cooked long enough that those with GERD should be able to tolerate it.
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
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.
Servings: 4 | Serving size: about 2 cups
Cooking Time: 60 Minutes
This recipe can easily be multiplied and keeps well for 48-36 hours.
Serve with Cornbread Muffins or a whole grain roll.
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.
Serving size: about 2 cups
|Calories 300||Calories from Fat 63|
|% Daily Value|
|Total Fat 7g||8%|
|Saturated Fat 1.5g||8%|
|Monounsaturated Fat 2.5g|
|Trans Fat 0g|
|Total Carbohydrates 32g||11%|
|Dietary Fiber 9g||31%|
|Vitamin A 37%||Vitamin C 25%|
|Calcium 19%||Iron 23%|
|Vitamin K 320mcg||Potassium 1200mg|