Happy Black Woman Cooks: 20-Minute Black Eyed Pea and Kale Soup

Happy new year! What did you have/make for dinner? My mom usually makes a traditional meal for the new year, but this time she tried a spin off from the typical black eyed peas and collard greens she makes for good luck. Since I’m no longer eating the meat that usually accompanies the meal, I helped mom adapt this dish for New Year’s dinner from a recipe one of her clients gave her. I loved it! It was very flavorful with a bit of spice. It’s low fat, vegan, has about 10 ingredients and only takes 20 minutes to cook. Even my meat-loving sister liked it so much she ate her entire bowl.

Since I got a number of ladies asking how to make it on Twitter, I wanted to share the recipe with you!

20-Minute Black Eyed Pea and Kale Soup

Ingredients:

• 2 cans black-eyed peas
• 2 teaspoons of olive oil
• 2/3 cup chopped onion (1 small onion)
• 1/4 cup chopped red bell pepper (1/2 medium)
• 1/4 cup chopped green bell pepper (1/2 medium)
• 1 tablespoon minced garlic
• 2 cups of chopped fresh kale (or 1 small bunch)
• 2 teaspoons of Cajun seasoning
• 1 teaspoon freshly ground black pepper
• 1 carton of vegetable broth (more if you want it “soupier”)
• 2 bay leaves

Directions:

Start with canned black eyed peas to make it easy on yourself. Use organic if you want. Just rinse and drain the peas.

Heat oil in a pan over med-high heat. Add your chopped onion, bell peppers, garlic and sauté for about 2 minutes. Add kale, seasoning and black pepper; cover and cook 3 minutes until the kale begin to wilt. Then add peas, veggie broth and bay leaf; bring to a boil. Cover, reduce heat to medium-low and simmer 15 minutes or until peas are tender.

Serve alone or with rice or cornbread. Makes 6-8 servings. (Though this soup is so good it may not stretch that far!)

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