Go Back
Black-Eyed Pea and Kale Soup
Print
Black-Eyed Pea and Kale Soup Recipe
Ingredients
  • 1 cup of dried black eyed peas
  • 64 ounces of chicken or vegetable broth
  • 1 sprig of fresh rosemary
  • 2 slices of bacon
  • 1/2 medium onion chopped
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 1 bunch of kale spines removed and chopped
  • Crème fraîche chopped chives, and bacon bits to garnish
Instructions
  1. Rehydrate black eyed peas in 4 cups of water overnight
  2. Strain peas and place in a large pot with broth and fresh rosemary
  3. Bring peas to a boil, then simmer for 1 hour or until peas are soft. (Optional, add 2 slices of bacon to soup for flavor)
  4. In a separate pan, sauté onion, carrots, and celery until soft
  5. Add vegetables to soup and simmer
  6. When peas are nearly cooked, add kale
  7. Prior to serving, remove bacon strips if added
  8. Serve soup garnished with crème fraîche, chopped chives, and bacon bits