Black-Eyed Pea Soup
Ingredients
- 1 cup dry black-eyed peas
- 1 tbsp olive oil
- 1 small shallot chopped
- 1 bell pepper chopped
- 2 celery stalks sliced
- 1 cup carrots sliced
- 5 cloves garlic chopped
- 12 oz cooked ham diced
- 14 oz canned diced tomatoes no sodium
- 2 cups chicken broth no sodium
- 4 cups raw spinach
- 4 cups raw kale chopped
- 1 tsp garlic powder
- ½ tsp smoked paprika
Instructions
- Rinse and soak black-eyed peas overnight in medium to large saucepan
- Drain and rinse black-eyed peas
- In saucepan, heat oil on low.
- Add shallots and cook until translucent.
- Add remaining vegetables and season with garlic powder and paprika.
- Cook until tender.
- Add diced tomatoes, broth, ham and peas to the saucepan.
- Simmer on low until tender – about an hour.
- Combine greens in saucepan about 10 minutes prior to serving.
- Serve with coleslaw and cornbread.
