Black-Eyed Pea Soup

8 servings 

• 1 28 oz. can undrained tomatoes,chopped
• 2 10 oz. packages frozen black-eyed peas
• 1 cup chopped onions
• 2 quarts water
• 1 Tablespoon granules of chicken bouillon
• 1 1/2 teaspoons Worcestershire sauce
• 1/2 teaspoon dried whole oregano
• 1/2 teaspoon pepper
• 1/4 teaspoon dried whole thyme
• 1/4 teaspoon cayenne pepper
• 1 clove minced garlic
• 1 cup sliced carrot
• 1 cup sliced celery
• 1/2 cup chopped green bell pepper
• 1/4 cup chopped fresh parsley
• 2 cups chopped cooked turkey breast
•    lowfat cheddar cheese (optional)

TURKEY: If you have 2 cups of cooked turkey breast lying around...use it. Otherwise use either of the following 2 suggestions:

         1. buy a 2 lb turkey breast. Spray a 8x8x2-inch baking dish with cooking spray. Place turkey breast in dish skin side up. Add about a cup or so of non-fat chicken broth. Cover with foil; cook 45 minutes in a preheated 350° oven. Remove foil; cook 30-45 minutes more or until thermometer pops up (or the meat thermometer reads 190°), basting occasionally. Remove from oven; let stand for 10 minutes before slicing. Good for 2 meals as well as the 2 cups for above recipe.
..::OR::..
         2. buy a 1 lb turkey breast tenders. Spray a baking dish with cooking spray. Place turkey tenders in dish. Add about a cup or so of non-fat chicken broth. Cover with foil; cook 45 minutes in a preheated 350° oven. Remove foil; check with meat thermometer to see if it reads at least 170°. If not, cook a bit longer, basting occasionally. Remove from oven; let stand for 10 minutes before slicing.

Combine first 11 ingredients (tomatoes thru garlic) in a large Dutch oven. Bring to a boil; reduce heat and simmer, uncovered for 30 minutes. Stir in carrots, celery, green pepper and parsley; simmer 30 minutes more. Add turkey; simmer 30 minutes or more or until vegetables are tender.

Ladle into serving bowls. May sprinkle with cheddar cheese if wanted.

Bon appetit!