Zydeco Soup

Prep Time: 20 minutes Cooking Time: 40 minutes
Source: Better Homes and Garden

Ingredients
2 stalks celery, chopped (1 cup)
1 large onion, chopped (1 cup)
1 medium green sweet pepper, chopped (3/4 cup)
2 cloves garlic, minced
2 tablespoons olive oil
6 ounces cooked ham, diced (1-1/4 cups)
1 teaspoon paprika
1/2 teaspoon each sugar; dry mustard; ground cumin; dried basil, crushed;
dried oregano, crushed; and dried thyme, crushed
1/4 teaspoon ground cloves
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1 15-1/2-ounce can black-eyed peas, rinsed and drained
1 14-1/2-ounce can golden hominy, rinsed and drained
1 14-1/2-ounce can diced tomatoes
1 14-ounce can chicken broth
1 tablespoon snipped fresh parsley
1 tablespoons molasses

Directions:
1. In a 4-quart Dutch oven cook celery, onion, sweet pepper, and garlic in
hot oil over medium heat for 5 minutes. Stir in ham, paprika, sugar; dry
mustard; ground cumin; dried basil, crushed; dried oregano, crushed; and
dried thyme, crushed. Cook and stir 5 minutes more.
2. Stir in black-eyed peas, hominy, undrained tomatoes, chicken broth,
parsley, and molasses. Bring to boiling; reduce heat. Cover and simmer for
30 minutes. Makes 4 servings.
Nutritional facts per serving

calories: 384 , total fat: 14g , saturated fat: 3g , monounsaturated fat:
7g , polyunsaturated fat: 2g , cholesterol: 24mg , sodium: 1627mg ,
carbohydrate: 47g , total sugar: 9g , fiber: 10g , protein: 17g , vitamin
C: 69% , calcium: 13% , iron: 15%

--
Last year's nuts must go.
- Michael Odom