Recipe: {Green} Black-Eyed Pea Soup

 

Here's yet another soup recipe. This one I made up all by myself, because...well, I needed to use up some veggies from the fridge.  I had some black-eyed peas leftover from New Year's Eve, a bunch of cilantro that was on the verge of being yuck-ified, and half of a bunch of kale that was started to wilt. So.... what better way to clean out the fridge than by making soup???

 

Green Black-Eyed Pea Soup:

Makes about 3 servings

 

1 small bunch of kale, coarsely chopped

1 1/2 to 2 cups of black-eyed peas (cooked)

1 few handfuls of cilantro, coarsely chopped

2 cups of vegetable broth

3 cloves of garlic, chopped

1 Tbsp chopped onion or shallot

1 scallion, chopped

Olive oil for sauteeing

Salt and/or pepper, to taste

 

1. In a medium saucepan, saute the garlic, onion or shallot, and scallions in olive oil until the onion is translucent.

 

2. Add the broth, about 2/3 of the pre-cooked black-eyed peas, and kale. Simmer over medium heat for about 5 minutes.

 

3. Remove from heat and transfer the mixture to a blender, and blend until smooth.

 

4. Transfer back to saucepan and stir in the remaining 1/3 of black-eyed peas.

 

5. Add salt and/or pepper to taste, garnish with a little bit of cilantro, and serve!