PCC Black-Eyed Peas with Kale Soup recipe | PCC Community Markets

Ingredients

• 2 cups dried black-eyed peas
• 2 tablespoons neutral-flavored oil
• 2 cups diced onions
• 1 cup diced celery
• 1 cup diced carrots
• 1 tablespoon minced garlic
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons dried thyme
• 1 1/2 teaspoons dried sage
• 3/4 teaspoon dried rosemary
• 1 bay leaf
• 1/4 pound green kale, tough stems removed and leaves chopped
• 4 ounces frozen sweet corn
• 2 quarts vegetable stock
• Salt and black pepper, to taste