Black-Eyed Peas and Kale Soup

Black-Eyed Peas and Kale Soup

It must have been somewhere between sleep and consciousness when I decided I was going to be eating soups for the first month of this New Year.

Christmas was just over and we were languidly ensconced in that passing space of nothingness between Christmas and New Year’s while we waited for that imminent change.

I texted my sister asking her if we could make black-eyed peas soup for New Year’s – that’ll start off my month of soups perfectly, I thought.

Black-Eyed Peas and Kale Soup

We’ve in recent years adopted the custom of eating black-eyed peas for New Year’s, it seemed fitting to make soup this year given the dark rainy days we’ve had.

So on New Year’s Eve my sister brought beans and kale and a bounty of vegetables from the market, we chopped and sliced and diced, and sautéed them gently.

That night, before we went on to welcome the New Year, we put our soup fixings in the slow cooker, which is really just the rice cooker with a slow-cooking function, and set it to cook.

The next morning we had a lavish breakfast; another borrowed tradition of eating well at the start of the year to ensure ‘good eating’ the rest of the year.
We drank milky coffee with thick slices of pandoro and wholesome fruits.

Black-Eyed Peas and Kale Soup
Black-Eyed Peas and Kale Soup Black-Eyed Peas and Kale Soup

We set the soup to warm after breakfast, got our coats on and went for a long walk, we came back ready for the soup.

We set out the soup with baguette and tortilla chips, and lemon and nuts for toppings; we gathered around the table and had a small soup party, and drank wine and mimosas.

This soup is hearty and filling, with rich nourishing and comforting flavours; I can’t think of a more wonderful and satisfying meal to start the New Year with.

Black-Eyed Peas and Kale Soup

We had plenty of leftovers, which I ate for the rest of the week.

I’m looking forward to more incredible soups this month, I’m making a black beans and chard in a tomatoey broth this weekend, and I found a wonderful lentil and potato recipe I plan on making soon – I think I’m going to like that one a lot.



Black-Eyed Peas and Kale Soup


  • 2 tablespoons coconut oil
  • 1 medium onion, finely chopped
  • 1 tablespoon coriander seeds
  • 3 cloves garlic, minced
  • 1 large leek (white and light green parts), diced
  • 2 stalks celery, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1/2 teaspoon cayenne pepper
  • 1 – 2 teaspoons smoked paprika, to taste
  • 1 cube or tablespoon vegetable bouillon (we used Harvest Sun Herb Bouillon)
  • 4 cups cooked black-eyed peas (about 2 1/2 16-oz cans with water)
  • 1 28oz can diced tomatoes (about 3 cups)
  • 1 bunch of kale, chopped (discard tough stems)
  • 6 – 7 cups vegetable broth or water
  • 1 teaspoon salt (adjust accordingly if beans and broth have salt)
  • Chopped Cilantro and or hot sauce for garnish (optional)


  1. Heat coconut oil in a saucepan or Dutch oven over medium heat
  2. Add onion and coriander seeds and cook until onion is translucent, about 3 – 5 minutes
  3. Add garlic, leek, celery, and bell peppers, cook for another 3 – 5 minutes, stirring occasionally until vegetables are tender
  4. Stir in cayenne pepper, smoked paprika and vegetable bullion
  5. Transfer the mixture into your slow cooker or crock pot
  6. Add the beans, kale, broth and salt, stir
  7. Cover and cook on low for 7 – 8 hours (or 2 -3 hours on high) until flavours meld
  8. Stir occasionally, taste and check seasoning and adjust if necessary
  9. Serve sprinkled with cilantro and or hot sauce
  10. Enjoy!
  11. [/print_this]

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  • Reply Glamorous Glutton

    You’ve made me want to eat soup for a month too! This recipe looks so delicious. GG

    14 January, 2014 at 2:12 am
  • Reply Glamorous Glutton

    This looks really delicious and very hearty a great choice. Perhaps I should invest in a slow cooker rather than bunging my soups together just before supper! GG

    14 January, 2014 at 5:09 am
    • Reply Elsa

      Thanks GG 🙂 Yes, the slow cooker is definitely worth the investment. Pile everything in, go about your business and a few hours later you have soup… awesome!
      Mine is actually a rice cooker that doubles as a slow cooker. 🙂

      14 January, 2014 at 9:41 pm
  • Reply Jocelyn (Grandbaby Cakes)

    OMG I just discovered your blog and LOVE it! This is so like my blog in terms of bringing together rich flavors of our heritage. Beautiful. Jocelyn (Grandbaby Cakes

    15 January, 2014 at 9:50 am
    • Reply Elsa

      Thank you Jocelyn! 🙂

      15 January, 2014 at 6:20 pm
  • Reply kitchenbutterfly

    You, P. Awesome photos. Awesome soup!!

    16 January, 2014 at 10:52 am
    • Reply Elsa

      Thanks Oz 🙂

      17 January, 2014 at 12:06 pm
  • Reply MariaG

    I discovered your blog 3 hours ago and I have just made (a quicker version of) this soup. It is simply delicious, all the flavours go perfectly together, a true culinary delicacy. Thanks, and all the best for this great blog which is now on my favourites! Maria G.

    1 February, 2014 at 12:11 pm
    • Reply Elsa

      Thank you so much! I’m glad you loved the soup, it’s one of my favourites. 🙂

      3 February, 2014 at 10:35 am

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