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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.