When the evening chill settles in and a cozy night beckons, there’s nothing quite like a bowl of hearty Black Eyed Peas and Kale Soup to wrap your soul in warmth. This plant-based marvel combines earthy black-eyed peas—rich in protein and nutrients—with vibrant kale for a nutrition-packed dish that’s as satisfying as it is wholesome.
I stumbled upon this recipe during a hunt for something that could both nourish and delight my family; the deep, comforting flavors had us all coming back for seconds. Whether you opt for dried or canned peas, you’ll find that making this soup is not only straightforward but also incredibly rewarding. With just a few fresh ingredients and a sprinkle of spice, you can transform an ordinary night into a comforting culinary experience.
Join me in whipping up this delightful soup that offers an incredible taste of home and a warm embrace with every spoonful. Let’s dive into the recipe!
Why is Black Eyed Peas and Kale Soup a must-try?
Comforting warmth: This soup warms the soul on chilly nights, making it the perfect addition to your dinner table.
Nutritious benefits: Packed with protein-rich black-eyed peas and hearty kale, it’s a nutrient powerhouse that won’t leave you feeling weighed down.
Versatile recipe: Easily adapt this recipe with either dried or canned peas to fit your schedule, ensuring you can whip it up whenever cravings strike.
Crowd-pleaser: A dish that delights everyone, this soup is perfect for family gatherings or cozy nights in with friends.
Easy to prepare: With minimal chopping and straightforward steps, you’ll have a satisfying meal ready in no time, making it a go-to for busy weeknights.
Thrilling flavor: The savory blend of spices and vegetables creates a deliciously hearty dish that invites second helpings, leaving everyone asking for your secret!
Black Eyed Peas and Kale Soup Ingredients
For the Soup Base
- Dried Black-Eyed Peas – The hearty foundation of this soup, providing protein and texture. Substitute with canned black-eyed peas for quicker prep.
- Kale – Adds a burst of nutrients and a slight bitterness that balances the soup beautifully. Be sure to remove tough stems for the best texture.
- Carrots – Sweet and colorful, these help round out the earthy flavor of the peas and add a nice crunch.
- Onion – A fragrant base that enhances the overall depth of flavor when sautéed properly.
- Celery – Brings a fresh crunch and subtle flavor, complementing the other ingredients perfectly.
For Cooking
- Extra Virgin Olive Oil – Ideal for sautéing the vegetables, adding richness and flavor to the soup.
- Garlic – A classic flavor enhancer; consider adding it during the sauté stage for aromatic goodness.
- Tomato Paste – Adds acidity and richness to balance the flavors and enhance the broth.
- Dried Hot Chili Peppers – Provide a kick of heat; adjust to suit your spice preference for this Black Eyed Peas and Kale Soup.
- Bay Leaves – Infuse subtle flavor during cooking; don’t forget to remove them before serving!
- Salt – Essential for balancing the flavors; adjust to taste at the end of cooking.
Final Touches
- Water or Vegetable Broth – Use as the base liquid for the soup; broth will lend more depth to the flavor.
With these easy-to-find ingredients, you’re just a few steps away from a heartwarming bowl of Black Eyed Peas and Kale Soup, perfect for any occasion!
How to Make Black Eyed Peas and Kale Soup
Soak Peas: Begin by soaking dried black-eyed peas in water for about 12 hours. This step is crucial for achieving even cooking and tender peas. After soaking, drain and rinse them well.
Prep Vegetables: Dice the onion and celery, slice the carrots, and chop the kale. Ensure to remove the tough stems from the kale for a better texture in your soup.
Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the diced onion, celery, bay leaves, and dried hot chili peppers; sauté until the onion becomes translucent, approximately 5 minutes.
Cook Carrots: Stir in the sliced carrots and continue cooking for an additional 2-3 minutes, allowing them to soften slightly and release their natural sweetness.
Combine Peas & Water: Add the drained black-eyed peas, 8 cups of water (or vegetable broth), and tomato paste to the pot. Bring the mixture to a boil, then reduce the heat, cover, and let it simmer for 1 hour.
Add Kale: After an hour, stir in the chopped kale and a pinch of salt. Cook uncovered for another 30 minutes until the kale is tender, making sure to stir occasionally.
Final Adjustments: Give your soup a taste and adjust the salt if necessary. Don’t forget to remove the bay leaves and dried chili peppers before serving to ensure a delightful dining experience.
Serve: Ladle the hearty Black Eyed Peas and Kale Soup into bowls and enjoy it hot, letting the comforting aroma warm your spirit.
Optional: Garnish with fresh herbs like parsley or a splash of lemon juice for extra brightness.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Black Eyed Peas and Kale Soup preparations are perfect for busy home cooks who want to save time without compromising on taste! You can soak the dried black-eyed peas up to 24 hours in advance to ensure they cook evenly. Additionally, chop the vegetables and store them in the refrigerator in airtight containers for up to 3 days. When you’re ready to enjoy your soup, simply sauté the aromatics, add the soaked peas and water, and follow the remaining steps as directed. This not only keeps the flavors fresh but also allows you to enjoy a heartwarming dinner with minimal effort. Just remember to remove the bay leaves before serving for a delightful dining experience!
Black Eyed Peas and Kale Soup Variations
Feel free to get creative with this recipe and make it your own! Each twist will add a fresh layer of flavor and nutrition.
Leafy Greens: Substitute kale with chopped spinach or Swiss chard to vary the greens. Each brings its unique flair, and they cook just as beautifully in the soup!
Canned Convenience: Use canned black-eyed peas instead of dried. Add them in the last 15-20 minutes of cooking for a quicker meal while still achieving deliciousness.
Tomato Boost: Stir in a can of diced tomatoes for added acidity and richness in flavor. It creates a delightful contrast to the earthy peas and sweet carrots.
Protein Power: Enhance the dish with cooked quinoa or wild rice for a protein-packed twist. This addition not only thickens the soup but also makes it even more filling and hearty.
Herb Explosion: Add fresh herbs like thyme, oregano, or parsley right before serving. They add a burst of freshness that elevates the overall flavor profile beautifully!
Spicy Kick: Increase the heat by adding a pinch of cayenne pepper or fresh chopped chilies. Adjust the amount based on your spice preference to make your bowl sing.
Nutty Crunch: Top each serving with toasted pumpkin seeds or slivered almonds. The nutty flavor and added crunch will bring delightful contrast to the creamy broth.
Breakfast Twist: For a unique twist, serve with a soft-boiled egg on top for extra protein and a creamy richness. It’s an unexpected yet satisfying pairing!
Expert Tips for Black Eyed Peas and Kale Soup
- Soak Wisely: Soak your dried black-eyed peas for at least 12 hours for even cooking and maximum tenderness. Don’t skip this step!
- Salt Timing: Avoid adding salt too early in the cooking process; it can toughen the peas, leaving you with a less desirable texture.
- Gentle Simmer: Cook the soup gently to maintain the integrity of the peas and kale, allowing all flavors to meld beautifully without overcooking.
- Bay Leaf Reminder: Don’t forget to remove bay leaves and dried chili peppers before serving; they can be unappetizing if left in the soup.
- Spice It Up: Adjust the quantity of dried hot chili peppers based on your preferred spice level for the best experience with your Black Eyed Peas and Kale Soup.
What to Serve with Black Eyed Peas and Kale Soup?
Creating a cozy meal experience alongside your hearty soup elevates it to another level of comfort and satisfaction.
Cornbread: This Southern classic adds a sweet, crumbly contrast that perfectly complements the hearty flavors of the soup. It’s perfect for soaking up every last drop!
Warm Dinner Rolls: Soft and pillowy, these rolls offer a satisfying texture, making every bite of soup feel like a warm embrace. Serve with a pat of butter for a delightful addition.
Simple Green Salad: A fresh salad with crisp greens and a citrus vinaigrette balances the richness of the soup and adds a refreshing crunch to your meal.
Pickled Vegetables: The tangy, zesty flavors of pickled veggies lend a delightful contrast to the warmth of the soup, enhancing your dining experience with every bite.
Roasted Sweet Potatoes: Their natural sweetness and soft texture pair beautifully with the protein-rich soup, adding a nutritious element that satisfies both body and soul.
Sparkling Water with Lemon: This refreshing drink cleanses the palate between bites, making the soup’s flavors shine even brighter.
Chocolate Chip Cookies: End your meal on a sweet note. These beloved treats provide a nostalgic finish and a delightful texture contrast to the wholesome soup.
Bringing together these pairings will turn your dinner into a heartwarming feast that the whole family will cherish.
Storage Tips for Black Eyed Peas and Kale Soup
- Fridge: Store in an airtight container for up to 5 days. The flavors will continue to develop as it sits, making each bowl even more delightful!
- Freezer: Portion the soup into containers and freeze for up to 3 months. This allows you to enjoy your hearty Black Eyed Peas and Kale Soup whenever a craving strikes.
- Reheating: For best results, thaw overnight in the fridge and reheat on the stovetop over medium heat, stirring occasionally until warmed through.
- Serving Suggestions: Enhance each bowl with fresh herbs or a sprinkle of lemon juice just before serving to brighten the flavors even further!
Black Eyed Peas and Kale Soup Recipe FAQs
What is the best way to select ripe kale?
Absolutely! When choosing kale, look for vibrant green leaves that are crisp and free from dark spots or wilting. Organic options are often fresher and may offer richer flavor profiles. If you find kale with tough stems, those should be removed for better texture.
How long can I store Black Eyed Peas and Kale Soup in the fridge?
You can keep your delicious Black Eyed Peas and Kale Soup in an airtight container for up to 5 days. The flavors will actually deepen and improve over time, making each subsequent bowl a little more comforting and delicious.
Can I freeze Black Eyed Peas and Kale Soup?
Very! To freeze, portion the cooled soup into airtight containers or freezer-safe bags. Make sure to leave some space for expansion, and it will last for up to 3 months. When you’re ready to enjoy it again, thaw overnight in the fridge before reheating on the stovetop.
What should I do if my black-eyed peas are still hard after cooking?
If your peas aren’t softening, they may not have soaked long enough, or they could be old. For next time, ensure to soak them for at least 12 hours and check their packaging date. If you find that they are still tough, simmering them a bit longer with some extra water can help soften them further.
Are there any dietary considerations I should keep in mind with this recipe?
Absolutely! This Black Eyed Peas and Kale Soup is gluten-free and plant-based, making it suitable for a variety of diets. However, if you’re serving it to others, check for any allergies related to legumes or spices. Also, be cautious with the dried hot chili peppers, as they can be too spicy for some—adjust them according to your guests’ preferences!
Warm Up with Hearty Black Eyed Peas and Kale Soup Delight
Ingredients
Equipment
Method
- Soak dried black-eyed peas in water for about 12 hours. After soaking, drain and rinse them well.
- Dice the onion and celery, slice the carrots, and chop the kale. Remove tough stems from the kale.
- In a large pot, heat olive oil over medium heat. Add the diced onion, celery, bay leaves, and dried hot chili peppers; sauté until the onion becomes translucent, about 5 minutes.
- Stir in the sliced carrots and continue cooking for an additional 2-3 minutes.
- Add the drained black-eyed peas, 8 cups of water or vegetable broth, and tomato paste to the pot. Bring to a boil, then reduce heat, cover, and simmer for 1 hour.
- Stir in the chopped kale and a pinch of salt. Cook uncovered for another 30 minutes, stirring occasionally.
- Taste and adjust the salt if necessary. Remove bay leaves and dried chili peppers before serving.
- Ladle the soup into bowls and enjoy hot.