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SoupStew - Black Eyed Pea + Pumpkin Stew

Source of Recipe

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List of Ingredients

Black Eyed Pea + Pumpkin Stew

1 tbsp. Canola oil
1 diced red onion
1 lb. cheese pumpkin or Hubbard, calabasa, or butternut squash,
....peeled, seeded and cut in 1" cubes
1 red bell pepper, cut in 3/4" pieces
1 minced clove garlic
1 minced jalapeno pepper, (no seeds)
1 15oz. can diced or chopped tomatoes (about 2 c.)
1 tsp. dried oregano, or to taste
1 15oz. can black eyed peas, rinsed and drained
...(If canned black eyed peas are unavailable, cook
...6oz. dried peas in 2 1/2 c. water, covered, until
...soft, about 40 minutes.)
salt and ground black pepper to taste


Recipe

Heat the oil in a Dutch oven type pot, over a medium/high heat.
Saute the onion for about 4 minutes, until translucent.
Mix in the pumpkin, bell pepper, garlic and jalapeno.
Cook for 5 minutes, stirring occasionally.
Add the tomatoes and oregano.
Cover, reduce heat and simmer for about 30 minutes, until the pumpkin is almost tender.
(Squash may take less time.)
Season to taste with salt and pepper.
Stir in the peas.
Cook, uncovered, until the pumpkin is tender and peas are heated through.
Serve immediately.
Makes 6 cups or 6 servings as a main dish.

Nutritional info per serving:
116 calories, 3g. fat (0 saturated fat), 19g. carb, 5g. prot, 4g. diet fbr, 318mg. sod
Diabetic exchanges: 4 Vegetable, 1/2 Fat