Ham, Black-Eyed Pea and Kale Soup
Made this last evening with various holiday leftovers. There is not a ton of seasoning in this soup because my broth was pretty strongly flavored. It would probably be good with a little hot sauce dashed over top. We ate this served over corn bread and it was very, very good. I made the cornbread with grits rather than cornmeal and it was tasty.
Ham, Black-Eyed Pea and Kale Soup
6-8 servings
1 white or yellow onion, chopped
1 Tbsp. olive oil
3 celery stalks, chopped
3 carrots, peeled and chopped
8 c. ham broth
1 pkg. fresh black eyed peas
2 c. diced ham
4-5 c. chopped kale
- Heat pan and add oil. Saute onion until limp, add carrots and celery. If the vegetables start to stick, ladle in some broth or water. Saute until very fragrant and carrots are slightly tender.
- Add broth and bring to a boil. Add black-eyed peas and return to a boil.
- After broth has boiled again, reduce heat and simmer 20 -25 minutes, until black-eyed peas have softened.
- Add ham and kale and continue to simmer soup until both are heated through and kale has wilted but is still bright green.
- Season to taste with pepper (ham and broth are pretty salty) and serve over cornbread.
