Black Eyed Pea Soup With Kale
Black-eyed pea soup became a New Year’s tradition in the Southern states after the Civil war ended. The North had destroyed all the crops in the South except for the black eyed peas and the cured ham. Those who were fortunate enough to still have these foods available considered themselves lucky and made it a tradition to consume them on New Year’s Day. By cooking and eating this delicious meal you not only celebrate the New Year, but bring luck and prosperity to your lives. Happy New Year!
- 3 Tbs Coconut oil
- 1 Large Onion chopped
- 3 Cloves Garlic minced
- 3 Carrots chopped into rounds
- 1 Bunch Kale stems removed and chopped
- 2 Cups Dried black eyed peas
- 1 Tsp Thyme
- 1 Tsp Oregano
- 1 Tsp Fresh parsley
- 5 Cups Vegetable broth
- 1 Package Dried onion soup mix optional
- To taste Salt & pepper
- Dash Cayenne pepper optional
- Gather your ingredients together.
- Soak the black-eyed peas overnight in water.
- Drain and set aside.
- Melt coconut oil in a large pot, add onions, sauté for 3 minutes, add garlic and sauté for another 2 minutes, add carrots into the mix and saute another 5 minutes.
- Add vegetable stock, black eyed peas, and fresh herbs.
- Bring to a slight boil then simmer for 1-2 hours until the beans are tender.
- Once the beans are tender add the kale and cook on high for 15 minutes.
- Serve with homemade bread.