Black-Eyed Pea and Kale Soup

Categories: Entrées, Soups


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Recipe Information

Serving Size

1 c


Makes 8 servings

Nutrition Information

One serving is 150 calories, 3 g fat, 0 mg cholesterol, 630 mg sodium, 27 g carbohydrates, 7 g fiber, and 8 g protein


c = cup, T = tablespoon, t = teaspoon, lb = pound, oz = ounce, fl oz = fluid ounce, pkg = package


  • 1 T Olive oil
  • 1 c Onion, chopped
  • 1 c Celery, chopped
  • 2 c Carrots, sliced
  • 2 Garlic cloves, minced
  • 1 t Rosemary, dried
  • 1 t Sage, dried
  • 1 t Cumin
  • ¼ t Red pepper flakes
  • ¼ t Black pepper
  • 3 cn Black-eyed peas, drained and rinsed, (4 ½ c)
  • 2 c Vegetable broth, lower sodium
  • 1 c Water
  • 4 c Kale, stems removed, roughly chopped


  1. In a stockpot on medium high heat, ADD olive oil and onions and COOK until softened.
  2. ADD celery, carrots and garlic cloves. COOK until the mixtures is caramelized and cooked through (3-5 minutes).
  3. ADD rosemary, sage, cumin, red pepper flakes and black pepper to the soup.
  4. ADD black-eyed peas, vegetable broth and water. SIMMER for 20 minutes.
  5. STIR in kale and SIMMER for 5-10 minutes or until kale is tender.

Chickasaw Nation Nutrition Services

Get Fresh! is an initiative of the Chickasaw Nation. This material was funded by USDA’s Supplemental Nutrition Assistance Program. This institution is an equal opportunity provider and employer. For more information on the Supplemental Nutrition Assistance Program or the FDP Grocery Stores, visit