Kale and Black-Eyed Pea Stew
Servings: 6
Ingredients
- 1 Tbsp. coconut oil OPTIONAL, or use vegetable broth
- 1 white onion diced
- 6 cloves garlic minced
- 3 stalks celery diced
- 1 red bell pepper diced
- 1 Tbsp oregano chopped
- 1/2 Tbsp fresh thyme chopped
- 1/4 tsp chipotle powder
- 1 Tbsp smoked paprika
- 3 cups vegetable broth
- 3 cups water
- 3 cups cooked black-eyed peas
- 1 bunch kale de-stemmed and chopped
- 1/2 lemon juice of
- parsley chopped, for garnish
Instructions
- In a large pot, add the onions, vegetable broth or oil and garlic and cook for 2 minutes, stirring occasionally.
- Add the celery and bell pepper and cook for a few minutes longer.
- Stir in the oregano, thyme, chipotle, and paprika and cook for about 30 seconds.
- Add the vegetable broth, water, and black-eyed peas. Bring to a gentle simmer and cook, uncovered, for 30 minutes, adding more water if needed.
- After the soup is cooked through, stir in the kale and keep over the heat for a minute longer—just long enough to wilt the kale.
- Add the lemon juice and turn off the heat. Top with parsley and serve.
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