Skippin' Zohn Soup (as Patti Wallinga likes to call it)
Chef Dave Wallinga

1 t. olive oil
1 large onion (for 1 cup chopped)
2 tsp minced garlic
1 can 46 oz fat-free chicken broth
2 cans (15 oz each) black-eyed peas (packed without pork)
1 can (14 1/2 oz) chili-style chunky tomatoes
1 c. frozen corn kernels
1 tsp Worcestershire sauce
1/2 tsp reduced-sodium chicken bouillon crystals
1/2 tsp granulated sugar
2 c. leftover cooked rice

Cook's note: You may substitute 1 cup of frozen chopped onions for the fresh.

In a 4 1/2-quart Dutch oven or soup pot, heat the oil over medium heat. Meanwhile, peel and coarsely chop the onion, adding it to the pot as you chop. Add the garlic. Cook for 1 minute.

Add the chicken broth, and raise the heat to high. Cover the pot. Rinse and drain 1 can of peas and add them to the pot, keeping the pot covered as much as possible. Add the undrained can of peas, the tomatoes and the corn.

Add the Worcestershire, chicken bouillon, sugar and thyme. Cover the pot, bring it to a rolling boil and cook for 8 minutes to combine the flavors.

Meanwhile, put the leftover rice in a 3-cup, microwave-safe bowl and cover it loosely with a paper towel. Microwave on high for 2 minutes or until heated through.

Put 1/2 cup rice in the bottom of each bowl. Pur the soup over the rice and serve at once. Serves four.

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