Black Eyed Peas Soup
Meal: 263 g Protein: 13 g Carbs: 17 g Fat: 9 g
Blacked Eyed Peas, also known as Hoppin’ John, are a New Year’s tradition in many geographic areas, but particularly in the Southern US. It is a symbol of prosperity and good luck. The traditional method of making this dish is really good but has a ton of Bacon, Ham, and/or Sausage in it. So, we’ve created a lighter version utilizing Chorizo. We love using this meat because it takes very little to really flavor a dish. And the vegan version, Soyrizo, is equally good. We’ve brought in a blend of spices that mirrors many of the flavors in the Chorizo. Ultimately, we really don’t think you’ll even miss the extra calories.
Ingredients
- 2 Tbsp EVOO
- 1 Lb Chorizo or Soyrizo, crumbled
- 1 Medium Onion diced
- two cloves Garlic minced
- Spices Coriander, Cumin, Oregano, Ancho Chili Powder, Smoked Paprika Salt & Pepper
- 4-6 C Kale diced (preference to Blue Lacinto Kale)
- Full Batch Black Eyed Peas cooked
- 3 C Broth Chicken, Beef, Bone, Vegetarian, or other
Directions
- Heat EVOO over medium heat in soup pan.
- Add onion and garlic and cook until soft.
- Add spices and cook until fragrant.
- Add Soyrizo to the pan and cook until browned.
- Add Kale and cook until wilted.
- Add Black Eyed Peas (with cooking liquid from Instapot). And stock, bring to a boil, then drop to a simmer and cook for 15-30 minutes.
NOTE: If using Chorizo, start with Chorizo in the pan and then add onion, garlic, and spices.
