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Confetti Soup USDA Recipe for Family Child Care

Dry Beans and Peas: This delicious recipe mixes together black-eyed peas, savory smoked turkey ham, fresh vegetables, and a secret ingredient, kale, to make up this warm, winter-wonder soup!
CACFP CREDITING INFORMATION
1 cup provides:
Legume as Meat Alternate: 1½ oz equivalent meat/meat alternate and ¼ cup vegetable.
OR
Legume as Vegetable: ½ oz equivalent meat and ½ cup vegetable.
Legume vegetable can be counted as either a meat alternate or as a legume vegetable but not as both simultaneously.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Soup
Keyword: Recipes for Home
Age Group: Ages 3-5
Serving Size: 6
Program Type: CACFP
Program Meal Type: Lunch, Supper
Conventional Meal Category: Soup, Main Dish (Entrée)
Program Meal Component: Grains, Vegetables, Meat Alternates
Vegetable Subgroup: Other Vegetables
Meal Service Temperature: Hot
Cooking Method: Boil, Sauté
Season: Fall, Winter
6 Servings
Calories: 94

Ingredients

  • 1¾ tsp Canola oil
  • ¾ cup Fresh onions, peeled, diced
  • ¾ cup Fresh celery, diced
  • ¾ cup Fresh carrots, peeled, diced
  • ½ tsp Salt
  • ½ tsp Ground black pepper
  • ¼ tsp Whole fennel seed
  • ⅛ tsp Crushed red pepper (optional)
  • 1½ cups Canned low-sodium black-eyed peas, drained, rinsed
  • 3½ cups Water
  • 1 cup Extra-lean turkey ham, diced ¼" (6 oz)
  • ⅓ cup Fresh kale, coarsely chopped
  • 1½ Tbsp Fresh parsley, chopped

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  • 1¾ tsp Canola oil
  • ¾ cup Fresh onions, peeled, diced
  • ¾ cup Fresh celery, diced
  • ¾ cup Fresh carrots, peeled, diced
  • ½ tsp Salt
  • ½ tsp Ground black pepper
  • ¼ tsp Whole fennel seed
  • ⅛ tsp Crushed red pepper (optional)
  • 1½ cups Canned low-sodium black-eyed peas, drained, rinsed
  • 3½ cups Water
  • 1 cup Extra-lean turkey ham, diced ¼" (6 oz)
  • ⅓ cup Fresh kale, coarsely chopped
  • 1½ Tbsp Fresh parsley, chopped

Instructions

  • In a large pot, heat oil over medium-high heat. Add onions and celery. Cook for 2-3 minutes or until tender. Add carrots, salt, pepper, fennel seed, and optional crushed red pepper. Cook for an additional 2-3 minutes.
  • Add black-eyed peas and water. Cook uncovered for 25 minutes over medium heat.
  • Add turkey ham and kale. Cook covered for an additional 10 minutes over medium heat until kale is tender.
  • Add parsley right before serving. Serve hot.

Nutrition

Serving: 1cup | Calories: 94 | Total Carbohydrate: 10g | Protein: 8g | Total Fat: 3g | Saturated Fat: 1g | Cholesterol: 18mg | Sodium: 488mg | Dietary Fiber: 3g | Vitamin A: 3033IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 1mg