Too late for this year, but here's a recipe for a simple slow cooker souup which gets you your lucky Black Eyed Peas, and Greens in the same recipe! This one didn't make the final cut for Quick and Easy Vegan Slow Cooking (such a HARD process to decide which recipes don't make it!) due to space considerations! Set and forget is perfect for this time of year, and soup always makes you feel better if there has been over-indulgence at some point.
Black Eyed Pea, Potato, and Kale Soup
Serves 4 to 6
This is a rustic looking soup, which tastes divinely beautiful! In a totally healthy, good-for-you sort of way. This is a thick and hearty, tasty and filling, soup which is almost a stew! In fact, if you’d rather have it as a stew, reduce the vegetable stock by half a cup.
Cook the beans as directed in advance, drain and hold until required. Alternatively use canned beans, drained and rinsed, in place of the cooked beans, see Notes.
Preparation Time – 30 Minutes, divided
½ cup dry Black Eyed Peas, soaked overnight then drained and rinsed
1 Bay Leaf
3 cups Water
½ medium Onion, finely chopped
2 Garlic cloves, minced
2 cups grated Potato, 2 to 3 medium or about 12-ounces, peeling optional
¼ cup White Wine
2 ½ cups Vegetable Stock
½ teaspoon Salt
¾ teaspoon powdered dried Sage
¾ teaspoon Cumin
¼ teaspoon dried Rosemary
1 ½ cups shredded Kale, 6-ounces, see Notes
Additional stock as required
1 tablespoon Lemon Juice
Salt and Pepper to taste
Combine the beans, bay leaf and water in the slow cooker.
Cover, set heat to low and cook for 7 hours until beans are just tender.
Drain, returning only the cooked beans to the slow cooker. Add the onion through rosemary and stir to combine.
Cover, set heat to low and cook a further 6 hours until potato well cooked, and beans perfectly tender.
Partially blend with an immersion blender so most of the beans and potato shreds are smooth, but some retain their shape and texture.
Add the kale, stir well, and cook until well wilted and tender, 1 hour further.
Add more stock as required to achieve your preferred consistency.
To serve, add the lemon juice, and season with salt and pepper to taste.
To cut your kale into shreds you need to make sure it is washed, then remove the hard centre stalk. Roll the leaves into a fat cylinder shape (like a cigar) and finely cut slices across the roll.
Use 1 ½ cups cooked Black Eyed Peas, drained and rinsed if canned, skipping the first cooking step if doing so.