Creamy Black-Eyed Pea + Kale Soup
Cook Time: 60 min | Servings: 6
Black-eyed peas and kale ubiquitous Southern foods. For this comforting deliciousness, we can thank Africa. Pull out that InstaPot or snag one online and make more soups and one-pot meals in our old school traditions. Much healthier for us and much faster to cook.
- Black-eyed peas were used on slave ships to cheaply feed kidnapped Africans on the months-long journey to the Americas.
- Enslaved African people used their expertise in farming and expertly cooking black eyed peas to survive.
- Black eyed peas for New Years' luck? Africa again.
- Lacinato Kale is popular among gardeners because of its colour and texture. Among the plants Thomas Jefferson recorded in his 1777 garden at Monticello.
What We Need
- 2 cups dry black-eyed peas (iron + fiber + folic acid + heart healthy)
- 6 cups vegetable stock or water
- 2 cups packed chopped kale (de-stemmed) (antioxidants, vitamin C, vitamin K, and beta-carotene)
- 1 tablespoon olive oil (healing fat + protects against heart disease)
- 1 medium yellow onion, diced (anti-microbial food +anti-inflammatory)
- I cup carrots, diced (beta-carotene)
- 3 cloves garlic, minced (helps prevent flu, colds + heart healthy)
- 1 sprig fresh thyme, minced (antioxidants + anti-inflammatory compounds)
- 2 tablespoons fresh lemon juice (vitamin C)
- 1 teaspoon Calabash Spell on You Seasoning Blend
- Calabash Celtic Sea Salt (electrolytes + minerals)
- Calabash Ground Cayenne (provitamin A and vitamin C)