Blackeyed Pea Soup with Kale
| Yield: | 1 Servings |
| Categories: |
| 1/2 | lb | Blackeyed peas water to cover |
| 2 | tb | Water; broth, or other sauteing liquid |
| 1 | lg | Spanish onion; coarsely chopped |
| 1 | Carrot; sliced | |
| 1 | Stalk celery; sliced | |
| 2 | Cloves garlic; pressed or finely chopped | |
| 8 | c | Low-salt veg. broth |
| 1 | c | Dry white wine |
| 1 | ts | Dried thyme; (I used a heaping tsp.) |
| 1/2 | ts | Red pepper flakes; (or less/more to taste) |
| 2 | Bay leaves | |
| 3/4 | lb | Kale; (strip leaves from stems and chop pretty finely;discard stems) (up to 1) |
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