Black-Eyed Peas and Kale Soup

Black-Eyed Peas and Kale Soup
Black-Eyed Peas and Kale Soup
A vegan-friendly option that's warming, comforting, incredibly healthy, delicious, and leaves you feeling satisfied and ready to tackle the new year ahead of you. Happy New Year everyone! I hope everyone had a fun yet relaxing start to the New Year last week- I took some much needed time away from work, blogging, social media, and the like to re-energize, center, and refresh my focus for the new year. It was absolutely wonderful and I have some EXCITING things in store for you all this year, just wait! I'm back today to start off the New Year with a meal that I've been loving the past week, Black-eyed Peas and Kale Soup, a traditional new year food. The most traditional meal to eat on New Years Day is the classic dish of black-eyed peas served with greens, ham/pork, and sauerkraut. I'm turning this traditional meal into a vegan friendly soup, Black-eyed Peas and Kale Soup. Since as long as I can remember, my parents would always make pork, beans, greens, and sauerkraut on New Years Day and I never understood why until I was old enough to research it on my own. It's a traditional meal mostly in the United States for a couple of reasons based on tradition but also a bit of superstition. There's a saying that comes along with this dish “eat poor on New Years Eve and eat fat for the rest of the year” or along those lines- referring to wealth, prosperity, and success. Another philosophy behind this meal is the symbolic nature of dry beans. Dry beans resemble “coins” and while dry they're small represent “less wealth”, but when soaked and cooked they expand representing expanding wallets and prosperity. I think it's a great tradition to engage in, but I never liked pork and certainly don't consume it now- therefore, I introduce you to my take on this classic dish in a vegan soup form. You can eat this recipe as a soup as pictured or you can try out it my favorite way: strain most of the broth and plate the black-eyed peas with all the veggies on a bed of quinoa or rice + top with sauerkraut + a dash of hot sauce = amazing. I love using kale greens in soups and stews because it's such a hearty green that it doesn't become mushy like other greens would when cooked. The black-eyed peas are chewy and full of fiber and protein, perfect to make this a hearty and satisfying meal. The combination of these plant-based foods not only taste great, but it's a great way to start of your new year especially when health is your top priority.
  • Preparing Time: 15 minutes
  • Total Time: 30 minutes
  • Served Person: 0
white meat free gluten free red meat free dairy free vegetarian pescatarian
  • Carbohydrate 0 g
  • Cholesterol 0 mg
  • Fat 0 g
  • Fiber 0 g
  • Protein 0 g
  • Saturated Fat 0 g
  • Serving Size 1 1 recipe (0g)
  • Sodium 0 mg
  • Sugar 0 g
  • Trans Fat 0 g
  • Calories 0 calories

A Cozy New Year's Eve with Black-Eyed Peas and Kale Soup

The new year is a time for reflection, rejuvenation, and, of course, delicious food! This year, I decided to embrace tradition with a twist, crafting a hearty and healthy Black-Eyed Peas and Kale Soup. While the classic New Year's Day meal often includes pork, beans, greens, and sauerkraut, I’ve put a vegan spin on it, creating a dish that's both comforting and aligned with my healthy lifestyle choices. This soup isn't just a meal; it's a symbol of prosperity and abundance, a tasty way to welcome good fortune in the new year.

The symbolism of black-eyed peas and greens in New Year’s traditions always fascinated me. The peas, resembling coins, represent wealth, and their expansion during cooking symbolizes growing prosperity. The greens, often kale or collard greens, represent abundance and growth. While the traditional recipe often includes pork, I’ve opted for a plant-based approach, emphasizing the delicious flavors of the peas and kale without sacrificing any of the heartiness. The rich broth is infused with aromatic spices like rosemary, sage, and cumin, creating a depth of flavor that's truly irresistible. I love the chewy texture of the black-eyed peas and the robust flavor of the kale; it's a combination that’s both filling and satisfying.

Beyond the symbolism and the delicious taste, this soup is also incredibly versatile. You can enjoy it as a classic soup, ladled into bowls, or you can get creative, as I often do. I love to strain out some of the broth and serve the peas and vegetables over a bed of quinoa or rice, topped with sauerkraut for a tangy kick and a dash of hot sauce for a little heat. It's a delightful way to elevate a simple soup into a more substantial and flavorful meal. The beauty of this recipe lies in its adaptability. You can adjust the cooking time to achieve your desired level of softness for the beans and vegetables. Feel free to experiment with different spices or add other vegetables to personalize it to your liking. It’s a perfect blank canvas for your culinary creativity.

This New Year's, I'm focusing on mindful eating and nourishing my body with wholesome, plant-based meals. This soup embodies that philosophy perfectly. It's a hearty, healthy, and deeply satisfying dish that leaves me feeling energized and ready to take on whatever the new year may bring. More than just a meal, it’s a ritual, a way to savor the flavors of the season and welcome the promise of a fresh start. It’s a reminder to embrace tradition while embracing my own healthy lifestyle.

This soup is so much more than just a recipe; it's an experience. It's the cozy feeling of warm broth on a chilly evening, the satisfying crunch of the kale, the comforting chew of the black-eyed peas. It’s a reminder to slow down, appreciate the simple things, and nourish my body and soul. I serve it with a side of gluten-free cornbread and a good book; it’s my perfect New Year’s Eve ritual. I hope you enjoy this recipe as much as I do—it's become a staple in my home, a symbol of both tradition and my commitment to a healthy and fulfilling life.

So, as you prepare to ring in the new year, consider making this soup. It’s a delicious and meaningful way to start fresh, embracing both tradition and a commitment to healthy eating. Happy New Year!

Step-by-step

    • In a saucepan on medium heat, add coconut oil and onions and cook until softened. Add in celery, carrots, and garlic and cook until the mixture is nice and caramelized and cooked through (look for the onions to get slightly golden brown and reduced).
    • Add spices, salt, and pepper to this mixture.
    • In a large pot or crockpot, pour in vegetable stock, beans, and kale.
    • Add the sauteed mixture of onions, carrots, celery into the pot/crockpot and let cook on “high” for 2 hours, stirring occasionally, and cooking for another 1-2 hours on “warm” or until the beans are cooked.
    • If you’re using a large pot on the stove, simply cook on medium heat for 2 hours or until the beans are nice and soft.
    • Note: you have a lot of flexibility in the cooking process- if you enjoy your beans very cooked/very soft simply cook for much longer. If you like your vegetables and beans not as soft, cook for less time.
    • Stir occasionally and taste test to find your happy medium.
    • Enjoy!
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