New Year's Black-Eyed Peas
Author: My Dragonfly Cafe
Recipe type: Soup
Cuisine: Vegan, Vegetarian
Serves: 6-8 servings
- 1 pound black-eyed peas, soaked overnight
- 6 cups of water; this is drained off after acquiring the right texture.
- 1 quart vegetable broth-More may be added if you want a more soupy broth.
- 14.5 oz. fire-roasted diced tomatoes, (I used Muir Glen.)
- 1 t. thyme
- 1 t. oregano
- ¼ t. cayenne pepper
- ¼-1/2 t. chipotle pepper
- 1 t. smoked paprika
- 1 t. Kosher salt
- ¾ t. black pepper, freshly ground
- 1- 5 oz. package of kale/spinach blend
- Soak peas overnight, rinse.
- Place peas in a pot with about 6 cups of water and bring to a rolling boil for about 10 minutes.
- Bite-test peas; their texture should be firm, but not mushy.
- Drain off water and place in clean pot with all of the ingredients EXCEPT the greens.
- Bring to a boil again on medium high heat for about 15 minutes.
- Reduce heat to simmer and stir in the greens.
- Stir until wilted and continue to simmer for about 10 minutes.
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/healthy-new-years-black-eyed-peas/
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