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Ingredientes
- 1/2 lb Blackeyed peas water to cover
- 2 Tbsp. Water, broth, or possibly other sauteing liquid
- 1 lrg Spanish onion, coarsely minced
- 1 x Carrot, sliced
- 1 stalk celery, sliced
- 2 x Cloves garlic, pressed or possibly finely minced
- 8 c. Low-salt veg. broth
- 1 c. Dry white wine
- 1 tsp Dry thyme, (I used a heaping tsp.)
- 1/2 tsp Red pepper flakes, (or possibly less/more to taste)
- 2 x Bay leaves
- 3/4 lb Kale, (strip leaves from stems and chop pretty finely,throw away stems) (up to 1)
Direcciones
- Put blackeyed peas in a pot with the water and bring to a boil. Reduce heat to medium and cook till needed in this recipe. Cook onion, carrot, celery and garlic, covered, over low heat in sauteing liquid till tender, about 20 min. Add in broth, wine, and spices and bring to a boil. Drain and rinse beans and add in to soup pot. Reduce heat and simmer, partially covered, for 2 hrs. Add in minced kale, stir, and cook 45 min. Salt to taste.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2585g | |
| Calories 487 | |
| Calories from Fat 16 | 3% |
| Total Fat 1.88g | 2% |
| Saturated Fat 0.31g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7695mg | 321% |
| Potassium 1656mg | 47% |
| Total Carbs 72.56g | 19% |
| Dietary Fiber 9.0g | 30% |
| Sugars 26.92g | 18% |
| Protein 9.68g | 15% |
