PCC Black-Eyed Peas with Kale Soup

Yield: Makes about 2 1/2 quarts

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free



Soak peas in water for at least 4 hours. Drain and rinse.

In a large soup pot, cover peas with ample water. Bring to a boil. Reduce heat to a simmer and cook until just tender, about 1 hour. Drain and set aside.

Heat oil in a large soup pot over medium heat. Sauté onions, celery, carrots, garlic, oregano, thyme, sage and rosemary until soft, about 10 minutes. Add bay leaf.

Add kale, corn and cooked black-eyed peas to the pot. Cover with stock and bring to a boil. Reduce heat to a simmer and cook for 30 minutes to 1 hour. Season to taste with salt and pepper.

Recipe by PCC Deli

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

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More about: black eyed peas, kale


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