Comforting Black Eyed Peas and Kale Soup for Cozy Nights
This Black Eyed Peas and Kale Soup is a nourishing, filling dish perfect for chilly nights.
Equipment
- - Large pot
Ingredients
For the Soup Base
- 1 cup Dried Black-Eyed Peas Soak overnight for tenderness
- 4 cups Kale Remove tough stems
- 2 medium Carrots Slice for quicker cooking
- 1 medium Onion Dice into ½-inch pieces
- 2 stalks Celery Finely dice
- 2 tablespoons Tomato Paste For enriching broth flavor
- 2 tablespoons Olive Oil (Extra Virgin) For sautéing
For the Spice and Aroma
- 2 pieces Dried Chili Peppers Adjust quantity for heat preference
- 2 pieces Bay Leaves Remove before serving
- to taste Salt Add at the end for best results
Instructions
Preparation
- Soak the dried black-eyed peas in water for about 12 hours. Drain and rinse before cooking.
- Dice the onion, finely dice the celery, slice the carrots, and chop the kale, removing tough stems.
- Heat olive oil over medium heat. Sauté the onion, celery, bay leaves, and dried chili peppers for about 5 minutes.
- Stir in the sliced carrots and cook for another 2-3 minutes.
- Add the rinsed black-eyed peas, 8 cups of water, and tomato paste to the pot. Stir well.
- Bring to a boil, then reduce heat to low and simmer for 1 hour.
- Add the chopped kale and season with salt. Cook uncovered for another 30 minutes.
- Remove the bay leaves and whole chili peppers, ladle the soup into bowls, and serve hot.
Notes
Optional: Top with a squeeze of lemon juice for a bright finish. Suitable for meal prep and freezes well.