Ingredients
1
cup vegetable or chicken broth
3
medium carrots, thinly sliced (1 1/2 cups)
2
medium stalks celery, sliced (1 cup)
1
large onion, chopped (1 cup)
1 1/2
tablespoons chopped fresh or 1 1/2 teaspoons dried savory or basil leaves
1
clove garlic, finely chopped
1
can (15 to 16 ounces) black-eyed peas, rinsed and drained
1/2
cup shredded reduced-fat Monterey Jack cheese (2 ounces)
Preparation
Heat broth, carrots, celery, onion, savory and garlic to boiling in 10-inch nonstick skillet; reduce heat to medium. Cook 8 to 10 minutes, stirring occasionally, until vegetables are tender.
Stir in peas. Cook, stirring occasionally, until hot. Sprinkle with cheese.
