Black Eyed Pea Soup
Canned black-eyed peas and chopped kale simmer in a savory tomato and chicken broth for a quick weeknight meal.
Ingredients
- 1 tablespoon avocado oil 15 ml
- 1 cup chopped carrots 130 g
- 1/2 cup diced yellow onion 75 g
- 2 celery ribs chopped
- 1 tablespoon minced garlic 15 g
- 1 teaspoon dried thyme
- 1/4 teaspoon ground sage
- 2 tablespoons tomato paste 30 g
- 4 cups chicken broth 946 ml
- 1 dried bay leaf
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 cans black-eyed peas rinsed and drained (850 g total), 15-ounce
- 2 cups finely chopped fresh kale 40 g
Instructions
- Heat the avocado oil in a large Dutch oven or soup pot over medium heat.
- Add the chopped carrots, diced onion, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the minced garlic, dried thyme, and ground sage. Cook for 1 minute until fragrant.
- Add the tomato paste and stir well. Cook for 2 to 3 minutes to darken the paste.
- Slowly pour in the chicken broth while stirring gently. Make sure the tomato paste fully dissolves into the liquid.
- Add the bay leaf, salt, and black pepper. Turn the heat up to medium-high and bring the liquid to a boil.
- Reduce the heat to low. Add the rinsed black-eyed peas and chopped kale.
- Cover the pot and simmer for 20 minutes, or until the carrots are completely tender.
- Remove the bay leaf before ladling the soup into bowls.
Notes
Rinsing canned beans thoroughly reduces excess sodium and prevents the soup from becoming cloudy.
Chop the carrots and celery into uniform, small pieces so they cook evenly in the allotted time.
If the soup gets too thick while simmering, stir in an extra splash of broth or water.