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Prep 10min
Total20min
Servings4
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Ingredients
1
cup vegetable or chicken broth
3
medium carrots, thinly sliced (1 1/2 cups)
2
medium stalks celery, sliced (1 cup)
1
large onion, chopped (1 cup)
1 1/2
tablespoons chopped fresh or 1 1/2 teaspoons dried savory or basil leaves
1
clove garlic, finely chopped
1
can (15 to 16 ounces) black-eyed peas, rinsed and drained
1/2
cup shredded reduced-fat Monterey Jack cheese (2 ounces)
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Steps
1
Heat broth, carrots, celery, onion, savory and garlic to boiling in 10-inch nonstick skillet; reduce heat to medium. Cook 8 to 10 minutes, stirring occasionally, until vegetables are tender.
2
Stir in peas. Cook, stirring occasionally, until hot. Sprinkle with cheese.
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The mild, peppery flavor of fresh savory is a cross between mint and thyme. Fresh herbs add a wonderful flavor to your dishes, but if you don't have any on hand, dried savory or basil from your cupboard will work just fine in this easy recipe.
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Nutrition Facts
Serving Size:1 Serving
Calories
175
Calories from Fat
25
Total Fat
3g
Saturated Fat
2g
Cholesterol
10mg
Sodium
610mg
Total Carbohydrate
32g
Dietary Fiber
9g
Protein
14g
% Daily Value*:
Iron
16%
16%
Exchanges:
2 Starch; 1 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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