Along with the Chunky Chicken Corn Chowder, I decided to make a simple soup of black-eyed peas with kale to balance out the richness of the chowder. Combining the fresh earthy taste of the kale and the heartiness of the black-eyed peas, this soup is satisfying as well as complex in texture and flavor. I served this soup with my homemade bread, but it would be wonderful served with a cornbread muffin, and of course, any time a true Southerner has greens of any kind, you have to serve a pepper sauce to go along with it. This soup is so easy and quick to make, and a great addition to a rich meal!
Black-Eyed Pea and Kale Soup
3 tablespoons olive oil
4 garlic cloves, minced
1 small onion, diced
2 cups cooked black-eyed peas
5 cups vegetable broth
1 bay leaf
1/4 fresh sage leaves, chopped
salt & pepper to taste
4 cups kale, sliced into thin shreds
juice of one lemon
4 garlic cloves, minced
1 small onion, diced
2 cups cooked black-eyed peas
5 cups vegetable broth
1 bay leaf
1/4 fresh sage leaves, chopped
salt & pepper to taste
4 cups kale, sliced into thin shreds
juice of one lemon
In a medium pot, heat the olive oil to medium heat. Add the garlic and cook for a minute. Add the onions and saute for five minutes. Add the black-eyed peas, vegetable broth, bay leaf, sage leaves, and salt and pepper. Bring to a boil, reduce the heat so that the soup simmers, cover and cook for one hour. Remove the bay leaf and stir in the kale. Cook for 2-3 minutes until the kale turns bright green and begins to wilt a little. Stir in the lemon juice. Adjust the seasoning and serve.
Recipe Source: Integral Living
I so enjoy a nice brothy soup like this. And kale~it's so rich with vitamins and goodness. A wonderful soup indeed. Thank you for sharing this. Surely want to make this one.
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