Black-eyed Pea, Kale and Turnip Green Soup

(from LRT’s recipe box)

NOTES : Black-eyed peas can be fresh, frozen or dry – soaked at least 4 hours.
Greens may be fresh or frozen, in which case I just put them in without the sauté step adding them along with the onion and garlic to the soup.
Vegetable stock may be substituted for chicken stock.
Be sure NOT to leave out the roasted red pepper even if using one out of a jar.

Source: The Greens Book

Serves 8 people

Categories: Soup

Ingredients

  • 1 pound black-eyed peas
  • 1 t. salt
  • 2 1/2 T. olive oil, divided use
  • 12 oz.. mixed kale and turnip greens
  • 1 red onion, chopped
  • 3 cloves garlic, minced
  • 2 C. chicken stock
  • 1/2 t. hot pepper sauce (or to taste)
  • 1 red bell pepper, roasted
  • Salt and pepper

Directions

  1. Rinse and drain peas; place in a large pot. Cover with 2 inches water, add salt and 1 1/2 teaspoons olive oil.

  2. Cook over moderate heat for 40 to 45 minutes, or until almost tender (depending on type of peas used).

  3. Wash the greens, discard large stems and tear or chop leaves into large bite-size pieces. Chop the smaller stems into 1/2-inch pieces.

  4. In a small pan, sauté the chopped stems (if using fresh), onion and garlic in remaining olive oil over medium heat for about 5 minutes.

  5. Add to the peas along with the greens, stock and pepper sauce and cook for 10 minutes.

  6. Peel, seed and dice the red bell pepper.

  7. Add to peas and season with salt and pepper to taste.

  8. Cook about 5 minutes longer or until peas and greens are done.

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