Hearty Black-Eyed Peas and Kale Soup for Cozy Nights
A comforting Black Eyed Peas and Kale Soup perfect for chilly evenings, packed with nutrition and flavor.
Equipment
- - Large pot
Ingredients
For the Soup
- 1 cup Dried Black-Eyed Peas Soak overnight for faster cooking.
- 2 cups Kale Remove tough stems.
- 2 tablespoons Tomato Paste Distribute evenly for rich taste.
- 2 tablespoons Extra Virgin Olive Oil Preferably for fruity notes.
- 1 medium Onion Chop into 1/2-inch pieces.
- 2 medium Carrots Slice for caramelization.
- 2 stalks Celery Finely dice for distribution.
- 2 pieces Dried Chili Peppers Adjust for milder spice.
- 2 leaves Bay Leaves Remove before serving.
- 8 cups Water Adjust for different pea types.
- 1 teaspoon Salt Adjust to taste after adding kale.
Instructions
How to Make Black Eyed Peas and Kale Soup
- Soak black-eyed peas in water for 12 hours to ensure a tender texture, then rinse thoroughly before cooking.
- Prepare your vegetables: dice the onion and celery, slice the carrots, and chop the kale.
- Heat olive oil in a large pot over medium heat. Add onion, celery, bay leaves, and dried chili peppers. Cook until the onion is translucent, about 5 minutes.
- Stir in the sliced carrots and cook for another 2-3 minutes until sweet flavors caramelize.
- Add drained black-eyed peas, water, and tomato paste to the pot. Bring to a boil, then reduce heat, cover, and simmer for 1 hour.
- Check peas for tenderness; they should be soft but not mushy. Stir in chopped kale and salt, cooking uncovered for another 30 minutes.
- Remove bay leaves and dried chili peppers before serving. Ladle the soup into bowls and enjoy hot.
Notes
Optional: Serve with a sprinkle of fresh herbs for extra flavor.