Recipe - Blackeyed Pea Soup With Kale

One half pound Blackeyed peas water to
cover
2 tablespoon Water; broth, or other
sauteing liquid
1 lg Spanish onion; coarsely
chopped
1 Carrot; cut or sliced up
1 Stalk celery; cut or sliced up
2 Cloves garlic; pressed or
finely chopped
8 cup Lowsalt veg. broth
1 cup Dry white wine
1 teaspoon Dried thyme; (I used a
heaping tsp.)
One half teaspoon Red pepper flakes; (or
less/more to taste)
2 Bay leaves
Three fourths pound 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@earthlink.net
on Nov 01, 1998, converted by MM_Buster v2.0l.