- Yields: about 2 1/2 quarts
- Ingredient Notes: Vegetarian, Vegan, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 2 cups dried black-eyed peas
- 2 tablespoons neutral-flavored oil
- 2 cups diced onions
- 1 cup diced celery
- 1 cup diced carrots
- 1 tablespoon minced garlic
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons dried sage
- 3/4 teaspoon dried rosemary
- 1 bay leaf
- 1/4 pound green kale, tough stems removed and leaves chopped
- 4 ounces frozen sweet corn
- 2 quarts vegetable stock
- Salt and black pepper, to taste
Directions
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.
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