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Fall Vegetable Soup with Black-Eyed Peas and Grilled Chicken
- 3/4 pound skinless, boneless chicken breast
- 2 tablespoons olive oil
- 2 large onions, diced
- 3 large carrots, diced
- 2 medium parsnips, diced
- 1 bulb fennel, trimmed and diced
- 4 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
- 1 (15 ounce) can black-eyed peas, rinsed and drained
- 2 tablespoons chopped fresh parsley
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|Serving Size 1/8 of a recipe|
|Amount Per Serving|
|Total Fat 4.8g|
|Saturated Fat 0.8g|
|Total Carbohydrate 22.2g|
|Dietary Fiber 5.8g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|