Hearty Black-Eyed Peas and Kale Soup
This recipe from Tamisa Covington, a top-18 winner in the Create Cooking Challenge: My Family's Recipe, is dubbed "comfort soup" in her home. This recipe can yield 4-6 servings.
Recipe Ingredients
- - 16 oz can of black-eyed peas (rinsed and drained)
- - 10 oz of chopped kale
- - 32 oz of vegetable stock
- - 1 small green pepper
- - 1 small red pepper
- - 1 small orange pepper
- - 1 small handful of cilantro
- - 1 leek
- - 2 tbsp minced garlic
- - half of a medium onion (yellow or white)
- - 2 tsp of olive oil
- - 2 tsp of butter
- - salt and pepper
Recipe Instructions
- Cut up your vegetables. Chop onion, peppers, leeks, and cilantro. Mince garlic. Chop your kale (or you can purchase a 10 oz pre-washed bag).
- Add olive oil and butter to pot over medium-high heat.
- Add garlic to pot once the butter has melted.
- Once the garlic becomes fragrant and starts to get golden, add the peppers, onion, leeks, and cilantro.
- When the vegetables begin to sweat, add the black-eyed peas, then the vegetable stock.
- Allow the soup to start bubbling and incorporate the kale. Add salt and pepper and stir.
- Turn the heat to medium-low and cover for 15 minutes, occasionally stirring. Feel free to add a little more salt and pepper to taste.
- Get your favorite soup bowl and serve!