Blackeyed Pea Soup with Kale
Try this Blackeyed Pea Soup with Kale recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
lunch
lunch
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 bay leaves
- 1 stalk celery sliced
- 1 carrot sliced
- 2 tb water or broth, or other
- 8 c low-salt veg. broth
- 1/2 ts red pepper flakes (or
- 1/2 lb blackeyed peas water
- 2 cloves garlic pressed or
- 1 lg spanish onion coarsely chopped
- 1 ts dried thyme (i used a
- 1 c dry white wine
- 3/4 lb kale (strip leaves from
- Carbohydrate 94.34039875 g
- Cholesterol 0 mg
- Fat 4.61832375 g
- Fiber 21.1526998853683 g
- Protein 25.20586625 g
- Saturated Fat 0.9106825 g
- Serving Size 1 1 Serving (898g)
- Sodium 900.561625 mg
- Sugar 73.1876988646317 g
- Trans Fat 1.27879125 g
- Calories 513 calories
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" <feliciakw@earthlink.net> on Nov 01, 1998,
