Blackeyed Pea Soup with Kale

Blackeyed Pea Soup with Kale Ingredients

1/2 lb Blackeyed peas water to	8 c Low-salt veg. broth
2 tb Water; broth, or other	1 c Dry white wine
1 lg Spanish onion; coarsely	1 ts Dried thyme; (I used a
1 Carrot; sliced	1/2 ts Red pepper flakes; (or
1 Stalk celery; sliced	2 Bay leaves
2 Cloves garlic; pressed or	3/4 lb Kale; (strip leaves from

Instructions for Blackeyed Pea Soup with Kale

Put blackeyed peas in a pot with the water and bring to a boil. Reduce heat to medium and cook until needed in this recipe. Cook onion, carrot, celery and garlic, covered, over low heat in sauteing liquid until tender, about 20 minutes. Add broth, wine, and spices and bring to a boil. Drain and rinse beans and add to soup pot. Reduce heat and simmer, partially covered, for 2 hours. Add chopped kale, stir, and cook 45 minutes. Salt to taste. Posted to fatfree digest by "Felicia K. Wdowiak" on Nov 01, 1998, converted by MM_Buster v2.0l.

Main Ingredient: SoupCuisine: Uncategorized

More like this...

Hoppin John Soup (Blackeyed Peas and Rice)

Blackeyed Pea Soup

Kale Soup with Black-Eyed Peas

Canadian Pea Soup -- Whole Yellow Pea Soup

Creole Blackeyed Peas

Ingredient Insight - look inside this recipe

Bay Leaves	Carrot	Celery	Garlic
Kale	Onion	Red Pepper Flakes	Thyme
White Wine

Lunch

for flavor and categorization

Recent searches:   minty mallows   spitz tafel   plums garam masala   sugar cocoa   balsamic vinegar chili red wine   coconut chicken olive oil   canned pickled peppers   spinach garlic cream cheese dip   grilled chicken breast   sherbet punch   trout steelhead   sausage bell pepper onion   cool whip   cheese making   oven arm roast   barbeque vegetables   have made   ground beef   lemon herb   hake