Black-Eyed Pea Soup for Good Luck on New Years Day!
Video taken from the channel: Ali in the Valley
Black Eyed Peas with Pork and Greens
Video taken from the channel: Food Wishes
BLACK EYED PEAS SOUP
Video taken from the channel: eatahfood
The Black Eyed Peas Shut Up (Official Music Video)
Video taken from the channel: Black Eyed Peas
One Pot Black Eyed Peas and Collard Greens | One Pot Meal | One hour Meal | Soul Food
Video taken from the channel: Cooking with Honey
Kale & BlackEyed Pea Soup| Whole Food Plant Based
Video taken from the channel: Elizabeth Ann’s Healthy Living
Black-Eye Pea and Kale Soup
Video taken from the channel: Judi in the Kitchen
3 Tbs Coconut oil 1 Large Onion chopped 3 Cloves Garlic minced 3 Carrots chopped into rounds 1 Bunch Kale stems removed and chopped 2 Cups Dried black eyed peas 1 Tsp Thyme 1 Tsp Oregano 1 Tsp Fresh parsley 5 Cups Vegetable broth 1 Package Dried onion soup mix optional To taste Salt & pepper Dash. 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.
Nothing beats a warm bowl of soup on a chilly autumn day! And Nutrition Stripped’ s recipe is a prime example of what happens when you drag kale into it. This chunky black-eyed peas and kale soup is loaded with fiber and protein, and comes in at just 248 calories a bowl.
2 tbsp olive oil. 1 medium onion, diced. 1 red bell pepper, seeded & diced. 2 cloves garlic, minced. 4 cups chicken broth.
1 can (15 oz.) black eyed peas, drained and rinsed. 1 tbsp distilled white vinegar. ½ lb pound kale, washed, stems removed, roughly chopped. Salt and pepper, to taste. Ingredients.
2 tablespoons extra virgin olive oil. 1 pound lean ground beef. 1 medium onion (chopped) 2 small cloves garlic (minced) 2 medium carrots (diced) 2 cups chopped kale.
2 cups beef stock or broth (low sodium or unsalted) 1 can (14.5 ounces) diced tomatoes (undrained) 1 can (15 ounces). Ingredients 1/2 pound dried black eyed peas (see note) Kosher salt 2 tablespoons extra-virgin olive oil, plus more for serving 12 ounces mild Italian sausag. In a large pot, boil about 2 inches of water, then add the kale.
Cover and cook until the leaves are tender, stirring occasionally (about 15-20 minutes). Drain (reserve the stock for soup, if desired). In a large skillet, combine the oil and onion. Put the peas in a 5-quart Dutch oven and cover with 5 cups cold water.
Place over high heat and bring to a boil; boil for 1 minute. Remove from the heat, cover and let peas. Soak peas in water for at least 4 hours.
Drain and rinse. In a large soup pot, cover peas with ample water. Bring to a boil.
Reduce heat to a simmer and cook until just tender, about 1 hour. Bring to a boil, reduce the heat to medium, cover and simmer for 1 hour or until the black-eyed peas are soft but not mushy. Your deliciously rich and flavorful broth is ready for the kale!
Add the chopped kale and simmer another 10 minutes. Serve sprinkled with some fresh Parmesan cheese.
List of related literature:
|from The Kentucky Fresh Cookbook|
|from Mediterranean Harvest: Vegetarian Recipes from the World’s Healthiest Cuisine|
|from History of Soy Sauce (160 CE To 2012)|
|from Authentic Iran: Modern Presentation of Ancient Recipes|
|from Living Vegetarian For Dummies|
|from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food|
|from The Daniel Fast (with Bonus Content): Feed Your Soul, Strengthen Your Spirit, and Renew Your Body|
|from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes|
|from The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less|
|from Dr. Neal Barnard’s Program for Reversing Diabetes: The Scientifically Proven System for Reversing Diabetes Without Drugs|