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.
I served this Black-Eyed Pea and Kale 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.
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. This soup is so easy and quick to make, and a great addition to a rich meal!
Black-Eyed Pea and Kale Soup
Recipe Source: Integral LivingIngredients:
- 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
Directions:
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.
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.
