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ILC's Black Eyed Peas

posted Jan 8, 2018, 6:35 AM by Tracy Ducker, MS, RDN

Yield: 10 servings
Vegetarian, Fat Free, Cholesterol Free
Contains: Soy (vegetable stock may contain soy)


4 cups water, separated

2 cups vegetable stock, separated

1 #10 can of black eye peas, drained and rinse

1 onion, diced

3 cloves garlic, diced 

Salt, to taste

1 teaspoon ground black pepper



1. In medium or large stock pot place 2 cups water, 1 cup vegetable stock, and black eyed

peas and bring to a boil.

2. Add your diced onion and diced garlic. Add remaining water and stock and reduce heat

to medium.

3. Allow to cook for 20 minutes, add salt and pepper before removing from heat.

Nutrition Facts (per 1/2 cup):  70 Calories, 0g Total Fat, 0g Saturated Fat, 0 g Trans Fat, 0mg Cholesterol, 560 mg Sodium, 13g Total Carbohydrate, 3g Dietary Fiber, 0g Sugars,3g Protein, 0% DV of Vitamin D, 4% DV of Calcium, 6% DV of Iron, 0% DV of Potassium.