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Kale and Black-Eyed Pea Stew

Course: Dinner, Main Course
Cuisine: American
Keyword: black eye peas 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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