Meatless Monday: Kale and Black-Eyed Pea Soup

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The best reason I can come up with for why I don’t use more black-eyed peas is that I never really ate them while growing up. We all branch out and try new things, but when it comes to things like beans, I think we just lean on the familiar. Cannellini beans are popular in Italian cooking. Black-eyed peas are popular in Southern cooking styles and dishes like Hoppin’ John. So, maybe it’s not so unusual.

Anyhow, black-eyed peas are high in calcium, folates, protein, dietary fiber and vitamin A. When paired with kale, high in vitamin A, C, K and calcium, you can get a lot of nutrients out of a meal.

The original recipe included sausage, but it was easy to eliminate it for Meatless Monday purposes.

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WHAT WORKED: The lemon really set this apart from other soups with greens. It took a rich vegetable broth and made it complex.

WHAT DIDN’T: I’m not sure. Everything went together quite well here.

WHAT DID THE WIFE SAY: Not only did she like it, but she took it to work for lunch on a couple of days.

WILL IT MAKE ANOTHER APPEARANCE: I think so. It’s nice to have another soup in the arsenal.

Kale and Black-Eyed Pea Soup
Adapted from the original at Serious Eats

  • 2 14 oz. cans of black-eyed peas, drained and rinsed
  • Kosher salt
  • 2 tbsp. extra-virgin olive oil
  • 1 medium onion, peeled and finely chopped
  • 2 large or 3 medium celery stalks celery, cleaned and diced
  • 3 cloves garlic, smashed, peeled and minced
  • 2 sprigs rosemary, leaves stripped and finely chopped
  • Zest and juice of 2 fresh lemons
  • 48 oz. vegetable stock
  • 2 bay leaves
  • 1 bunch kale, trimmed, washed, and chopped

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In a Dutch oven over medium-high heat, add olive oil. When it shimmers, add the onion and celery. Cook until softened, about 4 minutes. Add the garlic, rosemary, and lemon zest. Stir until the garlic and rosemary are fragrant, approximately 30 to 60 seconds.

2014-10-06 at 16-46-55Add the broth, lemon juice and bay leaves to the pot, followed by the beans. Increase heat to high, bring to a boil, reduce heat to simmer for 30 minutes. Remove the bay leaves. Adjust flavors with salt and pepper. Add the kale and cook 10 minutes, or until the stems are tender. Serve hot.

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