Recipe for Blackeyed Pea Soup with Kale

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Yield:

1 Servings

Ingredients:

Amount	Ingredient
1/2 lb	Blackeyed peas water to cover
2 tbl	Water, broth, or other sauteing liquid
1 lrg	Spanish onion, coarsely chopped
1 x	Carrot, sliced
1 stalk	celery, sliced
2 x	Cloves garlic, pressed or finely chopped
8 cup	Low-salt veg. broth
1 cup	Dry white wine
1 tsp	Dried thyme, (I used a heaping tsp.)
1/2 tsp	Red pepper flakes, (or less/more to taste)
2 x	Bay leaves

Instructions:

Instructions: 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.

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