Summer Soup Medley

  • Yield 4-6 servings


1 pound fresh or frozen black eyed peas
1 medium onion, chopped
5 medium carrots, sliced 1/4 inches long
3 medium russet potatoes, chopped
1 cup chopped kale
1 cup liquid from cooking kale
3 cups water
2 tablespoons olive oil
1 tablespoon hot pepper liquid or mild if preferred
salt tablespoon Kosher salt
1/2 tablespoon restaurant style black pepper


Combine all ingredients in soup pot or medium-sized dutch oven.  Simmer 1 hour or until vegetables are cooked.  Serve with flat bread or bread of choice.



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