Delicious Living
  • 1 pound dried black-eyed peas, soaked in water to cover for 8-12 hours
  • 5 tablespoons extra-virgin olive oil, divided
  • 2 bay leaves (optional)
  • 1 large onion, cut into 1/2-inch dice
  • 1 green bell pepper, cut into 1/2-inch dice
  • 3 stalks celery, cut into 1/2-inch dice
  • 7 cloves garlic, minced or pressed
  • 2 bunches kale, washed, ribbed, and coarsely chopped
  • 1 teaspoon smoked paprika
  • Pinch of ground cayenne pepper
  • 10 cups gluten-free vegetable broth (or 10 cups water and 2 GF vegetable bouillon cubes)
  • 1 (15-ounce) can tomato puree
  • 1/2 teaspoon dried rosemary (or 1 sprig fresh rosemary)
  • 1/2 teaspoon dried thyme (or 1 sprig fresh thyme)
  • 3/4 teaspoon sea salt

Smoky Black-Eyed Peas and Kale Soup

Alan Roettinger | Delicious Living
  • Serves: 10 people

$1.65 per person / Staff favorite! When making soup, it’s always a good idea to make a larger amount so you’ll have enough for leftovers during the week. Black-eyed peas are creamy-delicious and quite inexpensive. Smoked paprika brings both a concentrated red pepper and smokiness to the dish; buying just what you need from the bulk section saves money and improves freshness. If another dark leafy green (such as collards or Swiss chard) is on sale, it will work just as well as kale.

  1. Drain black-eyed peas, rinse well, and put in a large pot or pressure cooker. Add enough cold water to cover by about 2 inches, plus 2 tablespoons oil and bay leaves (if using). Bring to a boil over high heat, and then adjust to maintain a simmer. Cover and cook until just tender, about 45 minutes, or 30 minutes in a pressure cooker (recommended for high-elevation cooking). Drain and set aside.
  2. Put remaining 3 tablespoons oil in a large soup pot over high heat. Add onion, reduce heat, and cook, stirring frequently, until just beginning to color, about 5 minutes. Add bell pepper and celery, and stir for about 2 minutes. Add garlic and stir for about 1 minute. Add kale, paprika, and cayenne; stir until greens are thoroughly wilted, about 3 minutes. Add drained black-eyed peas, broth, tomato purée, rosemary, and thyme, and bring to a boil. Stir well. Adjust heat to maintain a simmer, and cook until beans are tender, 30–45 minutes.
  3. Add salt and cook an additional 5 minutes. Taste and add more salt, if needed. Remove and discard bay leaves. Serve at once.

PER SERVING: 149 cal, 6g fat (4g mono, 1g poly, 1g sat), 0mg chol, 3g protein, 21g carb, 5g fiber, 353mg sodium


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