Potato-Kale Black-Eyed Pea Soup Recipe
This chunky black-eyed pea soup gets extra creaminess from potatoes and cashews, while kale adds plenty of green goodness. Get the recipe!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.forksoverknives.com.
Ingredients
- 2 cups fresh or frozen mirepoix (10 to 12 oz.)
- 1 medium unripe (green) plantain or 1 medium parsnip
- 8 cups low-sodium vegetable broth
- 12 oz. yellow potatoes, peeled (if desired) and cut into 1-inch pieces
- ½ cup raw cashews, soaked (see tip, recipe intro)
- 3 tablespoons nutritional yeast
- 3 tablespoons lemon juice
- ½ teaspoon sea salt
- 2 15-oz. cans no-salt-added black-eyed peas, rinsed and drained (3 cups)
- 4 cups chopped fresh kale, tough stems removed
- ¼ cup chopped fresh parsley
- Freshly ground black pepper
More Like This
Black-Eyed Pea and Kale Soup | Get Fresh!
getfreshcooking.com
Smoky Black-Eyed Peas and Kale Soup - Delicious Living
deliciousliving.com
Black Eyed Pea and Sweet Potato Soup Recipe
keyingredient.com
Black-Eyed Pea Soup Recipe
tasteofhome.com
PCC Black-Eyed Peas with Kale Soup recipe | PCC Community Markets
pccmarkets.com
Soulful Black-Eyed Pea Soup: A Hearty and Comforting Vegan Recipe - Let's Brighten Up
letsbrightenup.com
Spicy Black-Eyed Pea Soup | Nourishing Meals®
nourishingmeals.com
Black-Eyed Pea Soup - The Local Palate
thelocalpalate.com