Warm Up with Hearty Black Eyed Peas and Kale Soup Delight
Enjoy a nourishing bowl of Black Eyed Peas and Kale Soup, combining protein-rich peas and vibrant kale for a hearty meal.
Equipment
- - Large pot
Ingredients
For the Soup Base
- 1 cup Dried Black-Eyed Peas Soaked for 12 hours or substitute with canned peas
- 2 cups Kale Remove tough stems
- 2 medium Carrots Diced
- 1 large Onion Diced
- 2 stalks Celery Diced
For Cooking
- 2 tablespoons Extra Virgin Olive Oil For sautéing
- 2 cloves Garlic Minced
- 3 tablespoons Tomato Paste
- 1 teaspoon Dried Hot Chili Peppers Adjust to taste
- 2 leaves Bay Leaves Remove before serving
- 1 teaspoon Salt Adjust to taste
Final Touches
- 8 cups Water or Vegetable Broth Broth for richer flavor
Instructions
How to Make Black Eyed Peas and Kale Soup
- 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.
Notes
Garnish with fresh herbs or a splash of lemon juice for extra brightness.