Go to: Just Bean Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Black-eyed Pea Soup with Kale

1/2 lb Blackeyed peas water to cover
2 tb Water; broth, or other sauteing liquid
1 lg Spanish onion; coarsely chopped
1 Carrot; sliced
1 Stalk celery; sliced
2 Cloves garlic; pressed or finely chopped
8 c Low-salt veg. broth
1 c Dry white wine
1 ts Dried thyme
1/2 ts Red pepper flakes; (or less/more to taste)
2 Bay leaves
3/4 lb Kale; (strip leaves from stems and chop pretty finely; discard stems) (up to 1)

Put blackeyed peas in a pot with the water and bring to a boil. Reduce heat to medium and cook until needed in this recipe. Cook onion, carrot, celery and garlic, covered, over low heat in sauteing liquid until tender, about 20 minutes. Add broth, wine, and spices and bring to a boil. Drain and rinse beans and add to soup pot. Reduce heat and simmer, partially covered, for 2 hours. Add chopped kale, stir, and cook 45 minutes. Salt to taste.

Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.