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Black-eyed Pea Soup

2 c Black-eyed peas; soaked overnight
1 Onion; chopped
2 Carrots; peeled and sliced
2 Stalks celery; sliced
2 c Kale; chopped
Tabasco sauce
Salt


Simmer black-eye peas until tender in 8-10 cups of water. Cook celery and carrots together (microwave with some of the soup stock) until tender, add to soup. Sautee onion carefully in some of the soup stock, add to soup. Add kale, tabasco and salt to taste, simmer 30 minutes.




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