Black-Eyed Pea Soup
Flavorful soup that warms on a cold winter day
Equipment
- Pressure Cooker
Ingredients
- 1 Tbsp Extra Virgin Olive Oil
- 1 Medium Sweet Onion, Diced
- 1 Large Celery Stalk, Diced
- 1 Cup Carrots, Diced
- 2 Cloves Garlic, Minced
- 1 Lb Black-Eyed Peas Frozen or Dried
- 8 Cups Chicken Stock Homemade or Quality Store Bought
- 12 Oz Bacon, chopped Ham or other salty seasoning meat will work too
- 2 Cups Stewed Tomatoes Diced or other canned varieties will work too
- 2 - 3 Cups Kale Frozen or Fresh work here
- 1 Bay Leaf
- 1 tbsp Smoked Paprika
- 1 dash Liquid Smoke
- 1 tsp Dried Thyme 1 Tbsp if using fresh
- Sea Salt If desired, can omit if limiting sodium or using high sodium canned ingredients
- Fresh Ground Black Pepper to taste, a few turns of the grinder should do
Instructions
- Set pressure cooker to saute.
- Add olive oil and and heat for 1-2 minutes. Add onion, carrots, and celery. Saute for 3 minutes, or until they begin to soften.
- Add the garlic and bacon (or ham). Saute for 2 additional minutes, stirring occasionally.
- Add the chicken stock, black-eyed peas, smoked paprika, bay leaf, and thyme. Stir.
- Set pressure cooker to soup setting (if applicable) or high pressure for 10 minutes.
- Let cooker depressurize naturally. If not depressurized after 20 minutes, cautiously depressurize manually. Be aware that hot liquid can come through the pressure release and exercise caution when doing this.
- Stir in kale and tomatoes, allowing kale to wilt under the heat of the soup.
- Ladle into bowls and enjoy!