As part of my health and fitness, and not eating meat, I have to find new ways to cook so I have options as a vegetarian. So it’s been a very eye-opening experience to learn to like to prepare my food before I actually cook it. Something that wasn’t taught to me as a youth since I was born into the time of the microwave era. Which led to all kinds of packaged processed food that we have found will kill us. So that said, it’s been amazing how fun it is to see and know what is in my food. Also to see that the things I’m making will not leave a greasy sticky residue on my innards because it’s all plant-based, organic, and gluten free and makes it even more excited to share.
I just made this recipe last night, something I didn’t think I would enjoy but LOVED. I found it on myfitnesspal.com a site that is a virtual food journal so you can keep track of your daily food intake, calories, and fitness.
I also have directions for how to prepare dried Black Eyed Peas. This will help to get the soup just right. My cooking time was 1 hour and 8 minutes using an over the stove sauce pan. Also, I think this soup feeds more than 6 people but I guess that depends more on serving sizes. As you can freeze the soup and save it for another time, bean dishes are flexible that way. You can eat this recipe as a soup as pictured or you can try it by straining most of the broth and plate the black-eyed peas with all the veggies on a bed of quinoa or rice + top with sauerkraut + a dash of hot sauce = amazing.
How To Prepare Dried Black Eyed Peas (I suggest this step to prevent a gassy situation!!!)
How to cook black-eyed peas: Place dried peas in a pot, cover with water, and bring to a boil for 2-3 minutes. Remove pot from heat and allow to stand for 60-90 minutes with pot covered. Drain water rinse beans with cold water and drain again, then prepare beans with directions from below. Soaking is not essential for black-eyed peas, but cooking time can be shortened if they get a quick soak in hot water (as opposed to a longer one in cold water, like other beans). I know the bean prep seems long but it’s well worth it.
Prep Time: 15 minutes for cutting veggies, beans 93 minutes, Cooking Time: 1 hour 8 minutes on stove.
1 pound dried black-eyed peas
2 quarts vegetable stock
4 cups kale, chopped
6 large carrots, chopped
2 stalks of celery
1 small onion, diced
2 cloves garlic, minced
2 tablespoons coconut oil
1 teaspoon of dried rosemary
1 teaspoon dried sage
1 teaspoon cumin
dash of red pepper flakes
Optional seasoning: black pepper, sea salt (to taste)
Optional garnish: hot sauce
- In a saucepan on medium heat, add coconut oil and onions and cook until softened. Add in celery, carrots, and garlic and cook until the mixture is nice and caramelized and cooked through (look for the onions to get slightly golden brown and reduced).
- Add spices (rosemary, sage, cumin, pepper flakes), salt, and pepper to this mixture.
- In a large pot or crockpot, pour in vegetable stock, beans, and kale.
- Add the sauteed mixture of onions, carrots, celery into the Crockpot and let cook on “high” for 2 hours, stiring occasionally, and cooking for another 1-2 hours on “warm” or until the beans are cooked.
- If you’re using a large pot on the stove, simply cook on medium heat for 2 hours or until the beans are nice and soft.
- Note: you have a lot of flexibility in the cooking process- if you enjoy your beans very cooked/very soft simply cook for much longer. If you like your vegetables and beans not as soft, cook for less time.
- Stir occasionally and taste test to find your happy medium. Enjoy!
Serves: 6 | Serving Size: 1/6 of soup
Per serving: Calories: 248; Total Fat: 6g; Saturated Fat: 5g; Monounsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 140mg; Total Carbohydrate: 44g; Dietary Fiber: 6g; Sugars: 11g; Protein: 9g
Nutrition Bonus: Potassium: 783mg; Vitamin A: 313%; Vitamin C: 122%; Calcium: 19%; Iron: 12%