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Black Eyed Peas and Kale Soup

Hearty Black Eyed Peas and Kale Soup for Cozy Nights

A warming and nutritious Black Eyed Peas and Kale Soup perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Soaking Time 12 hours
Total Time 1 hour 45 minutes
Course Soup
Cuisine American
Servings 4 bowls
Calories 250 kcal

Equipment

  • - Large pot

Ingredients
  

For the Soup Base

  • 1 cup Dried Black-Eyed Peas Soaking overnight ensures even cooking.
  • 2 cups Kale Chopped, with tough stems removed.
  • 2 tablespoons Tomato Paste Enhances flavor.
  • 1 medium Onion Diced.
  • 2 medium Carrots Sliced into rings.
  • 2 stalks Celery Finely diced.

For Cooking

  • 2 tablespoons Olive Oil (Extra Virgin) For sautéing.
  • 2 pieces Dried Chili Peppers Adjust according to heat preference.
  • 2 leaves Bay Leaves Remove before serving.
  • 1 teaspoon Salt Add towards the end.
  • 6 cups Water Essential base for the soup.

Instructions
 

How to Make Black Eyed Peas and Kale Soup

  • Soak the black-eyed peas in water for 12 hours, then drain and rinse.
  • Prep the vegetables: dice the onion and celery, and slice the carrots into rings. Chop the kale, discarding tough stems.
  • Heat the olive oil in a large pot over medium heat until shimmering.
  • Sauté the onion, celery, bay leaves, and dried chili peppers for about 5 minutes.
  • Stir in the carrots, cooking for an additional 2-3 minutes.
  • Add the soaked black-eyed peas, water, and tomato paste to the pot. Bring to a boil.
  • Reduce heat to medium, cover, and let it simmer for 1 hour.
  • Incorporate the kale and salt into the pot; cook uncovered for about 30 minutes.
  • Remove the bay leaves and dried chili peppers before serving.

Notes

This Black Eyed Peas and Kale Soup tastes even better the next day! Store leftovers in an airtight container for up to 5 days for easy reheating.
Keyword black eyed peas, comfort food, cozy recipes, healthy soup, Kale Soup, Plant-based