Black-eyed Peas and Kale Soup
Black-eyed Peas and Kale Soup takes about 3 hours and 20 minutes from beginning to end. This recipe serves 6 and costs $1.65 per serving. One serving contains 203 calories, 9g of protein, and 6g of fat. This recipe from Nutrition Stripped has 491 fans. It is perfect for Autumn. A mixture of garnish, celery, dried rosemary, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as a soup. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Taking all factors into account, this recipe earns a spoonacular score of 95%, which is super. If you like this recipe, you might also like recipes such as Black Eyed Peas and Kale Stew, Korean-Inspired Black-eyed Peas and Kale Bowl, and Black-eyed Peas In A Healthy Soup For New Year's Luck.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 180 minutes
Ingredients:
1 pound dried black-eyed peas
black pepper to taste
6 large carrots, chopped
2 stalks of celery
2 tablespoons organic coconut oil
1 teaspoon cumin
1 teaspoon of dried rosemary
1 teaspoon dried sage
2 cloves garlic, minced
4 cups organic kale, chopped
1 small onion, diced
dash of red pepper flakes
1 teaspoon sea salt (vegetable stock will have some salt in it- use this to taste)
2 quarts vegetable stock
Garnish with hot sauce
Equipment:
sauce pan
slow cooker
pot
stove
Cooking instruction summary:
In a saucepan on medium heat, add coconut oil and onions and cook until softened. Add in celery, carrots, and garlic and cook until the mixture is nice and caramelized and cooked through (look for the onions to get slightly golden brown and reduced).Add spices, salt, and pepper to this mixture.In a large pot or crockpot (which is what I used), pour in vegetable stock, beans, and kale.Add the sauteed mixture of onions, carrots, celery into the Crockpot and let cook on "high" for 2 hours, stiring occasionally, and cooking for another 1-2 hours on "warm" or until the beans are cooked.If you're using a large pot on the stove, simply cook on medium heat for 2 hours or until the beans are nice and soft.Note: you have a lot of flexibility in the cooking process- if you enjoy your beans very cooked/very soft simply cook for much longer. If you like your vegetables and beans not as soft, cook for less time.Stir occasionally and taste test to find your happy medium.Enjoy!
Step by step:
1. In a saucepan on medium heat, add coconut oil and onions and cook until softened.
2. Add in celery, carrots, and garlic and cook until the mixture is nice and caramelized and cooked through (look for the onions to get slightly golden brown and reduced).
3. Add spices, salt, and pepper to this mixture.In a large pot or crockpot (which is what I used), pour in vegetable stock, beans, and kale.
4. Add the sauteed mixture of onions, carrots, celery into the Crockpot and let cook on "high" for 2 hours, stiring occasionally, and cooking for another 1-2 hours on "warm" or until the beans are cooked.If you're using a large pot on the stove, simply cook on medium heat for 2 hours or until the beans are nice and soft.Note: you have a lot of flexibility in the cooking process- if you enjoy your beans very cooked/very soft simply cook for much longer. If you like your vegetables and beans not as soft, cook for less time.Stir occasionally and taste test to find your happy medium.Enjoy!
Nutrition Information:
covered percent of daily need
