Black-Eyed Pea & Kale Soup

This is the first recipe that I have cooked in my new Dutch oven!

                                                          -Thanks Rick & Cheryl

6 Servings

1 tbsp EVOO

1 Large Yellow Onion, diced

1 Carrot, sliced

1 Celery Stalk, sliced

4 Garlic Cloves, minced

1/8 tsp Ground Thyme

1/4 tsp Crushed Red Pepper Flakes

4 cups Low Sodium Chicken or Beef Broth (I used beef)

15 oz can Diced Tomatoes

Small Ham Shank

1 Bunch Kale Leaves, tough stems removed

15 oz can Black-Eyed Pea, drained

1)   Heat EVOO in a Dutch oven over medium heat. Add onion, carrot, and celery and cook, stirring, until tender, 5 - 7 minutes.

2)   Add garlic, thyme, and crushed red pepper flakes and cook until fragrant, about 15 seconds.

3)   Increase the heat to high and add broth, tomatoes, and their juice. Bring to a boil, scraping up any browned bits.

4)   Add the ham shank, turning occasionally, and allow to boil and release flavors for 15 minutes. 

5)   Stir in kale and reduce heat to a simmer and cook, stirring occasionally, until the greens are tender, about 5 - 10 minutes.

6)   Stir in the black-eyed peas and heat through. Serve and enjoy!

TIP: I served this dish with a side of our favorite Sweet & Cheesy Cornbread Muffins! 

CLICK HERE Printable Recipe