PCC Black-Eyed Peas with Kale Soup recipe | PCC Community Markets
Healthy and comforting PCC Black-Eyed Peas with Kale Soup—it's vegetarian, vegan, and packed with flavorful herbs!
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Cooking tools:
- Pot
- Stove
- Colander
- Mixing bowl
- Chef's knife
- Cutting board
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
- black pepper
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