Wednesday, February 16, 2011

Black Eyed Peas and Kale Soup

If you have read much of this site, you know I love soup. Especially this winter. It has been so cold around here that I have a really hard time eating raw veggies. Since veggies are most of what I eat, soups become perfect.

Black Eyed Peas and Kale Soup
1/2 onion, chopped
2 cloves garlic, minced
1 rib celery, sliced
1 carrot, sliced
2 tbs safflower oil
4 cups water
1 can black eyed peas, drained
handful of fresh parsley, chopped
2 bay leaves
salt and pepper
4-5 leaves of kale, destemmed and chopped

In Italy, the onion, garlic, carrot and celery is called a sofrito. So start your sofrito in the two tablespoons of oil. Once the onions are translucent and the celery and carrots are softening, add the water. Bring it to a boil. Once the water is boiling, add the black eyed peas, bay leaves, salt and pepper. Bring back to a boil and lower the heat.

Simmer for a while so that the flavors begin to blend and the veggies soften. Then toss in the chopped parsley and kale and cover so they steam for a minute.

Remove from heat and serve.

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