PCC Black-Eyed Peas with Kale Soup

PCC Black-Eyed Peas with Kale Soup

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  • 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


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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