Black-eyed pea soup with kale
Black eyed pea soup with kale is hearty, and perfect for chilly weather!
Servings: 4 servings
Equipment
Ingredients
- 2 tbsp olive oil
- 1/4 cup chopped celery (approx. 1 stalk)
- 2 bay leaves
- 2 dried hot chili peppers
- 1 medium onion, diced
- 1 cup sliced carrots (3-4 carrots)
- 2/3 cup dry black-eyed peas
- 8 cups water
- 3 teaspoons tomato paste
- 6 cups chopped kale, rinsed well (discard any tough stems)
- 3/4 teaspoon salt
Instructions
- Rinse and pick through your black-eyed peas to remove any stones or any peas that are shrivelled up. Soak them in cold water for 12 hours or overnight. The next day, drain, rinse and set aside.2/3 cup dry black-eyed peas
- In a large pot heat the olive oil over medium heat and saute the onion and celery along with the bay leaves and the hot chili peppers. Cook for approximately 5 minutes until the onion is soft and translucent. Add the carrots and cook for another 2 – 3 minutes, stirring constantly.2 tbsp olive oil, 1/4 cup chopped celery (approx. 1 stalk), 2 bay leaves, 2 dried hot chili peppers, 1 medium onion, diced, 1 cup sliced carrots (3-4 carrots)
- Add the black-eyed peas to the pot along with the water and tomato paste. Increase heat to high in order to bring the contents of the pot to a boil and then reduce heat to medium. Cover and cook for 1 hour, stirring occasionally.8 cups water, 3 teaspoons tomato paste
- After an hour, check your beans; they should be almost done. At this point add the chopped up kale and salt. Stir well. Cover the pot and cook for an additional 30 minutes.6 cups chopped kale, rinsed well (discard any tough stems), 3/4 teaspoon salt
- Remove the soup from the heat. Discard the bay leaves and chili peppers.
- Serve hot and enjoy.