Blackeyed pea soup with kale

Yield: 1 Servings

Measure Ingredient
½ pounds Blackeyed peas water to cover
2 tablespoons Water; broth, or other sauteing liquid
1 large Spanish onion; coarsely chopped
1 \N Carrot; sliced
1 \N Stalk celery; sliced
2 \N Cloves garlic; pressed or finely chopped
8 cups Low-salt veg. broth
1 cup Dry white wine
1 teaspoon Dried thyme; (I used a heaping tsp.)
½ teaspoon Red pepper flakes; (or less/more to taste)
2 \N Bay leaves
¾ pounds Kale; (strip leaves from stems and chop pretty finely;discard stems) (up to 1)

Put blackeyed peas in a pot with the water and bring to a boil. Reduce heat to medium and cook until needed in this recipe. Cook onion, carrot, celery and garlic, covered, over low heat in sauteing liquid until tender, about 20 minutes. Add broth, wine, and spices and bring to a boil. Drain and rinse beans and add to soup pot. Reduce heat and simmer, partially covered, for 2 hours. Add chopped kale, stir, and cook 45 minutes. Salt to taste.

Posted to fatfree digest by "Felicia K. Wdowiak" <feliciakw@...> on Nov 01, 1998, converted by MM_Buster v2.0l.

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