Comforting Black Eyed Peas and Kale Soup for Cozy Nights
A hearty Black Eyed Peas and Kale Soup perfect for chilly nights, delivering warmth and nourishment.
Equipment
- - Large pot
Ingredients
For the Soup Base
- 1 cup Dried Black-Eyed Peas soak overnight
- 4 cups Kale chopped, stems removed
- 2 medium Carrots sliced
- 1 medium Onion diced into 1/2-inch pieces
- 2 stalks Celery finely diced
For Cooking
- 2 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Tomato Paste
- 2 pieces Dried Hot Chili Peppers adjust to taste
- 2 leaves Bay Leaves remove before serving
- 1 teaspoon Salt to taste
Instructions
How to Make Black Eyed Peas and Kale Soup
- Soak black-eyed peas for 12 hours in water; this helps them cook evenly. After soaking, drain and rinse the peas. Chop the onion, celery, carrots, and kale while waiting.
- In a large pot, heat 2 tablespoons of extra virgin olive oil over medium heat. Add diced onion, celery, bay leaves, and chili peppers, cooking for about 5 minutes until the onion becomes translucent.
- Toss in the sliced carrots and sauté for an additional 2-3 minutes until they soften slightly, enhancing the soup's overall flavor.
- Stir in the soaked black-eyed peas, 8 cups of water, and 2 tablespoons of tomato paste. Bring the mixture to a boil, allowing the flavors to meld beautifully.
- Once boiling, reduce the heat to medium-low, cover, and let it simmer for 1 hour. Stir occasionally to prevent sticking, checking the peas for tenderness around the 45-minute mark.
- After an hour, add the chopped kale and salt to taste. Cook uncovered for another 30 minutes, until the kale wilts and becomes tender.
- Remove bay leaves and chili peppers before ladling the warm soup into bowls. Serve hot and enjoy the comforting flavors of home cooking.
Notes
Store leftovers in an airtight container in the fridge for up to five days. Flavors deepen as it sits, making for a delightful second serving. Consider adding a splash of lemon juice or vinegar before serving for added brightness.