Souper Sunday: Kale & Black-Eyed Pea Soup with Sun-Dried Tomatoes

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On a rather hurried lunch hour last week, I popped down to Fresh & Co. to grab some soup. Although I am a huge fan of their Turkey Chili, another offering looked too delicious to resist: Kale and Black-Eyed Pea Soup with Sun-Dried Tomatoes.

Gluten-free, dairy-free, and vegetarian, I knew this was something I couldn't have only once. So, in an attempt to recreate it, I adapted a few recipes and came up with the following:

KALE and BLACK-EYED PEA SOUP with SUN-DRIED TOMATOES

Ingredients:

2 cups of dry black-eyed peas
2 Tbsp. olive oil
1 medium onion, diced
2 carrots, peeled and finely chopped
2 celery stalks, finely chopped
4 cloves garlic, minced
6 cups of stock (vegetable or chicken)
1 14-1/2 oz. can diced tomatoes
1/2 cup sun dried tomatoes, drained (either chopped or julienned)
2 bay leaves
4 cups of fresh kale, ribs removed and remaining kale torn into pieces
salt and pepper to taste

Garnish:

freshly grated parmesan cheese, optional
red pepper flakes, optional

Directions:

Soak dry beans according to package instructions. Drain and set aside.

In a large pot, heat olive oil and saute the onion, carrots, and celery until the onions are translucent and the carrots and celery are tender. Thoroughly salt and pepper the mixture. Next, add the garlic and saute for about 30-seconds - do not burn the garlic.

Add the stock, soaked beans, diced tomatoes, and bay leaves and bring to a boil. Reduce heat, cover and simmer until the beans are soft - about 20-minutes.

Remove lid, add the fresh kale and sun-dried tomatoes, and continue cooking for another 5-minutes. Salt and pepper the soup to taste.

Serve immediately. Ladle into soup bowls and sprinkle with freshly grated parmesan. Note: if you wish to keep this dairy-free, omit the parmesan.

Looking for an added kick? Sprinkle red pepper flakes in with each individual serving.

Can't wait to hear what you think!

xx JN

Tip: make sure to keep your carrot & celery pieces approximately the same size when chopping - this will make for a more evenly cooked mixture.

3-Bean Chili

This recipe has been a staple in my kitchen for years. After many iterations, this is how I prefer it best. Enjoy! xo JN

Jenn's 3-Bean Chili

1 large onion, diced
5-8 cloves fresh garlic, minced (don't be afraid)
1 sm. can diced green chiles
1 quart beef, chicken or vegetable stock
1 lg. can crushed tomatoes
1 reg. can petite diced tomatoes
1 sm. can tomato sauce
1 can pinto beans, drained
1 can red kidney beans, drained
1 can small red beans, drained

Seasonings ... this is all about personal preference, and it is so important to season in doses and taste as you go. I eyeball this every time, but here are the approximates:
2-3 Tablespoons chili powder (large handful or two)
1-2 Tablespoons cumin (large handful or two)
2 teaspoons oregano (handful, crushed)
Salt & Pepper to your liking (depending on the saltiness of the stock & tomatoes ... I typically use at least 1 Tablespoon salt & 1 teaspoon pepper)

In a large stockpot or dutch oven (I use one of my large Le Creuset ovens), saute the diced onion in 3 Tablespoons of olive oil over medium heat until onions are translucent and just beginning to brown. Add minced garlic and cook for 30 seconds, but do not overcook the garlic! Add stock, making sure to scrape any brown bits from the pan. Add the green chiles, crushed tomatoes, diced tomatoes, tomato sauce and beans and bring to a low boil. Add all seasonings to taste, adjusting as necessary.* Cover and allow chili to simmer on low heat for 30-45 minutes, stirring occasionally.

When ready to serve, offer shredded cheddar cheese, sour cream & crushed corn chips (either tortilla chips or Fritos) as garnish.

* For those wishing to add meat (either ground beef or turkey), brown 1-1/2 lbs. meat in a separate skillet, drain excess fat, and then add to the chili before covering.