Vegetarian Crock Pot Black Eyed Peas and Kale Soup for The New Year and our first Meatless Monday Recipe of 2017.
I love me some Black Eyed Peas and adding some greens to the mix is the way to start the year off healthy and on course for my New Year goals. One of my New Year goals is to be vegetarian five days a week! Wish me luck! In fact, I’ll be sharing posts to help get me fit for 2017 so get ready for some 2017 fun, including healthy recipes ideas and resolution inspiration!
So back to that Vegetarian Crock Pot Black Eyed Peas and Kale Soup recipe…One of my favorite ways to cook them is to mix it all together in a soup…vegetarian crock pot style of course! This soup is surprisingly flavorful and is a dish that my whole family loves.
Wishing you an amazing 2017!
Ali in the Valley
Vegetarian Crock Pot Black Eyed Peas and Kale Soup
Prep Time10 mins
Cook Time10 hrs
Total Time10 hrs 10 mins
Author: Alison Ball
1 sweet onion diced
3 celery ribs diced
1 small green pepper diced
2 teaspoons minced garlic
2 cups dried black eyed peas rinsed and sorted through
2 32 ounce boxes of high quality vegetable broth
14.5 ounce can diced tomatoes
2 teaspoon dried thyme
2 teaspoons dried oregano
1 teaspoon smoked paprika
2 bay leaves
¼ teaspoon cayenne can adjust or omit
½-1 teaspoon salt to taste
½-1 teaspoon pepper to taste
1 bag of Kale leaves
Rinse and sort through the peas removing any small pebbles or bad peas.
Put everything except the kale in the Crock Pot and stir well.
Cook on low for 8 hours.
Add kale and turn Crock Pot to high. Cook for an additional 2 hours or until peas are tender.