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Black Eyed Peas Soup – Spanish Style

Meal: 263cal Protein: 13g Carbs: 17g Fat: 9g

Ingredients

  • 1 Tbsp EVOO
  • 1 Lb Chorizo or Soyrizo, crumbled
  • 1 Medium Onion diced
  • Spices – Coriander, Cumin, Oregano, Ancho Chili Powder, Smoked Paprika, Salt & Pepper
  • 2 cloves Garlic minced

Directions

  1. Heat EVOO over medium heat in soup pan.
  2. Add onion and garlic and cook until soft.
  3. Add spices and cook until fragrant.
  4. Add Soyrizo to the pan and cook until browned. NOTE: If using Chorizo, start with Chorizo in the pan and then add onion, garlic, and spices.

Ingredients

  • 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

  1. Add Kale and cook until wilted.
  2. Add Black Eyed Peas (with cooking liquid from Instapot).
  3. Add stock, bring to a boil, then drop to a simmer and cook for 15-30 minutes.
Sandy
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and other recipes:
Black Eyed Peas Soup
  • Hurdle 9: Prepared Foods
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