Smoky Black-Eyed Peas and Kale Soup
  • 1pound dried black-eyed peas, soaked in water to cover for 8-12 hours
  • 5tablespoons extra-virgin olive oil, divided
  • 2 bay leavesoptional
  • 1large onion, cut into 1/2-inch dice
  • 1 green bell pepper, cut into 1/2-inch dice
  • 3stalks celery, cut into 1/2-inch dice
  • 7 cloves garlic, minced or pressed
  • 2bunches kale, washed, ribbed, and coarsely chopped
  • 1teaspoon smoked paprika
  • Pinch of ground cayenne pepper
  • 10cups gluten-free vegetable brothor 10 cups water and 2 GF vegetable bouillon cubes
  • 1(15-ounce) can tomato puree
  • 1/2teaspoon dried rosemaryor 1 sprig fresh rosemary
  • 1/2teaspoon dried thymeor 1 sprig fresh thyme
  • 3/4teaspoon sea salt
  1. Drain black-eyed peas, rinse well, and put in a large pot or pressure cooker. Add enough cold water to cover by about 2 inches, plus 2 tablespoons oil and bay leaves (if using). Bring to a boil over high heat, and then adjust to maintain a simmer. Cover and cook until just tender, about 45 minutes, or 30 minutes in a pressure cooker (recommended for high-elevation cooking). Drain and set aside.
  2. Put remaining 3 tablespoons oil in a large soup pot over high heat. Add onion, reduce heat, and cook, stirring frequently, until just beginning to color, about 5 minutes. Add bell pepper and celery, and stir for about 2 minutes. Add garlic and stir for about 1 minute. Add kale, paprika, and cayenne; stir until greens are thoroughly wilted, about 3 minutes. Add drained black-eyed peas, broth, tomato purée, rosemary, and thyme, and bring to a boil. Stir well. Adjust heat to maintain a simmer, and cook until beans are tender, 30–45 minutes.
  3. Add salt and cook an additional 5 minutes. Taste and add more salt, if needed. Remove and discard bay leaves. Serve at once.
Recipe Notes
Nutrition Facts
Smoky Black-Eyed Peas and Kale Soup
Amount Per Serving
Calories 149 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Sodium 353mg 15%
Total Carbohydrates 21g 7%
Dietary Fiber 5g 20%
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 149 cal, 6g fat (4g mono, 1g poly, 1g sat), 0mg chol, 3g protein, 21g carb, 5g fiber, 353mg sodium