Summer Soup Medley
- Yield 4-6 servings
Ingredients
- 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
Instructions
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.
