Black Eyed Pea Soup

• servings: 4 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

2 15-ounce cans of black eyed peas (drained or 1/2 pound dried beans)

1 Tablespoon avocado oil

1 cup chopped carrots (about 2 long carrots)

1 small yellow onion (diced, about 1/2 cup)

2 medium celery ribs (chopped)

1 Tablespoon minced garlic

1 teaspoon thyme

1/4 teaspoon ground sage

2 Tablespoons tomato paste

4 cups chicken broth

1 bay leaf

1/2 teaspoon salt

1/4 teaspoon pepper

2 cups finely chopped kale (or turnip greens or collard greens)

Directions

Heat Oil

In a large Dutch oven, add the oil and heat over medium heat.

Sauté Veggies

Add the carrots, onion, and celery and sauté for 5 minutes, then add the garlic, thyme, and sage, and stir well.

Add Tomato Paste

Add the tomato paste, stir, and cook for 2-3 minutes.

Add Broth

Slowly pour in the chicken broth, stirring gently until all of the tomato paste dissolves into the broth.

Bring to Boil

Add the bay leaf, salt, and pepper and bring it to a boil.

Add Kale and Peas

Once it reaches a boil, reduce the temperature to low, add the kale and black-eye peas, cover, and simmer for 20 minutes or until the carrots are tender.

Serve in bowls with crusty bread or cornbread and enjoy!

Nutrition

• Serving Size: 2 Cups
• Calories: 222 kcal
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Sodium: 1317 mg
• Total Carbohydrate: 34 g
• Dietary Fiber: 10 g
• Total Sugars: 8 g
• Protein: 12 g