Black-Eyed Pea and Kale Soup

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Black-Eyed Pea and Kale Soup

 

1 lb. black-eyed peas, fresh or if dry, soaked at

least 4 hours

12 oz. kale or mixed greens

1 roasted bell pepper, peeled, seeded and diced

1 large onion, chopped

3 large garlic cloves, minced

1/2 to 1 tsp. hot pepper sauce

2 1/2 tbsps. olive oil (divided use)

1 tsp. salt

2 c. veggie stock

 

Drain and rinse peas. Place in large pot and cover

with 2 inches water. Add salt and 1 1/2 tsp olive oil.

Cook over moderate heat for 40 to 45 minutes, or until

almost tender. Meanwhile, wash the greens, discard

large stems and tear or chop leaves into large

bite-sized pieces. Chop the smaller stems into 1/2

inch pieces. In a small pan, saute the chopped stems,

onion, and garlic in remaining olive oil over med.

heat for 5 min. Add to the peas along with the greens,

stock and pepper sauce; cook for 10 minutes. Add the

bell pepper and season with salt and pepper. Cook 5

minutes longer or until peas and greens are tender.

 

 

 

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