Summer Soup Medley

  • Yield: 4-6 servings


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