Black-eyed Peas and Kale Soup

A warming, satisfying, high-fiber, gluten-free soup filled with black-eyed peas and kale.

1 pound dried black-eyed peas
2 quarts vegetable stock
4 cups organic kale, chopped
6 large carrots, chopped
2 stalks of celery
1 small onion, diced
2 cloves garlic, minced
2 tablespoons organic coconut oil
1 tablespoon of dried rosemary
1 tablespoon dried sage
1 tablespoon cumin
dash of red pepper flakes
1 teaspoon sea salt (vegetable stock will have some salt in it- use this to taste)
black pepper to taste
Garnish with hot sauce

View the full recipe at Nutrition Stripped →