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2 bowls of black eyed pea vegetable soup with a sliced baguette and butter

Black Eyed Pea Vegetable Soup

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Prep Time:20 minutes
Cook Time:1 hour
Course: Main Course, Soup
Servings: 6 people

Equipment

  • large pot
  • Knife and Cutting Board

Ingredients

  • 3-4 medium/large carrots chopped
  • 3-4 celery stalks chopped
  • 4-5 red potatoes large dice
  • 12 oz pkg raw bacon cut into 1" pieces
  • 2 qts. chicken stock see note*
  • 2 15 oz cans black eyed peas or navy beans drained
  • 1/2 tsp sea salt
  • 1/4 tsp white pepper
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • 2-3 c kale (packed into the cup) de-stemmed, roughly chopped
  • drizzle extra virgin olive oil

Instructions

  • Chop carrots, celery, and potatoes (and onion if desired--see note below*). Add to a large pot and drizzle with extra virgin olive oil. Sautee on stove over medium-high heat until veggies start to brown and become aromatic, stirring occasionally to avoid burning. Add the salt, white pepper, onion powder, and garlic powder.
  • Add the chopped raw bacon and black-eyed peas or navy beans. Stir to incorporate.
  • Add the 2 qts. of chicken stock. Bring the soup to a rolling boil over high heat. Once at a boil, turn the heat to medium-low and let simmer for 1 hour.
  • After 1 hr., turn off the heat. Add the chopped kale and let wilt.
  • Once the kale is wilted, serve and enjoy!

Notes

*If you would like to use chopped onion rather than onion powder, chop a small yellow onion and saute it along with the carrots, celery, and potatoes. Omit the onion powder from the seasonings. 
*Either salted or unsalted chicken stock is fine. Start with 1/2 tsp. salt and taste test once the soup is cooked to see if you want to add more.