Smoky Black-Eyed Peas and Kale Soup

Servings people

Calories 149kcal

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

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.
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.
Add salt and cook an additional 5 minutes. Taste and add more salt, if needed. Remove and discard bay leaves. Serve at once.

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