Categories: soups
Ingredients
- 1 pound of black-eyed peas
- 1 medium onion chopped
- Freshly grated or chopped tomatoes, according to taste. (From Thea: We usually don’t make this with a lot of tomato.)
- 3 leaves of kale
- 3 tablespoons chopped parsley
- 1 chopped carrot
- 1 tablespoon chopped dill or fennel
- olive oil
- salt, according to taste
Directions
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Put beans in the pot, cover with water and bring to boil. Strain the beans and cover with water again. Cook over medium high boil until they are almost cooked, about 1½ hours. Add the vegetables and herbs. When the beans are done, add salt to taste. Turn off the heat and add 2 tablespoons olive oil.