This hearty, smoky soup, is not only perfect for New Year’s Day, but it’s delicious all year round, especially during the cold winter months. It’s quick and easy and you can make it in the instant pot or on the stove top. This soup combines a blend of vegetables with hearty black eyed peas and kale with flavorful smoky spices. It’s healthy and filling. I hope that it brings you good luck and prosperity in the New Year!
1 lbs. dried black eyed pea beans
6 1/2 cups of low sodium veggie broth (oil free) or water
1 medium white onion, diced
1 cup celery, diced
1 cup carrots, diced
1 red bell pepper, diced
1 cup mushrooms, sliced
4-5 garlic cloves, minced
2 TBSP tomato paste
1-14.5oz. can diced fire roasted tomatoes
2 Yukon gold potatoes uncooked, diced
2 bay leaves
1 TBSP smoked paprika
1 1/2 TBSP Chili pepper (I used chili 9000 from Penzey’s)
1 Tsp Cumin
1/2 Tsp Chipotle powder (optional)
1/2 Tsp Red Pepper flakes (optional)
1 Tsp onion & garlic pepper ( I bought mine from Savory Spice )
Fresh kale, or any greens that you like
Fresh lemon juice ( optional)
1-Turn your instant pot pressure cooker to the “Sauté” setting.
2-Sauté the onion, celery, carrots, red bell peppers and mushrooms.
3-Next add the minced garlic. Sauté everything for about 5-7 minutes.
4-Rinse and drain the dried black eyed peas.
5-Turn off the sauté function and add everything to the pot except for the kale and lemon juice. Set the on manual for 30 minutes and let the pressure come down naturally.
6-Once it’s ready, carefully open the lid and gently stir the soup and take out the bay leaves.
7-Now add the shredded kale, gently stir and close the lid. Once the Kale has wilted it’s ready.
8-Serve warm and add lemon juice. Enjoy