PCC Black-Eyed Peas with Kale Soup

Yield: Makes about 2 1/2 quarts

No votes yet

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

Ingredients

Preparation

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!

Learn more about our recipes. View guidelines »

More about: black eyed peas, kale

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login