This has to be one of my favorite soups. It's easy, packed with nutrition, and full of flavor. Try it.
- 3/4 of a bag of black-eyed peas
- 1 cup of chickpeas
- 2 medium size red onions
- 2 handfuls of kale greens
- 1/2 - 1 tsp of cumin
- 1/2 - 1 tsp of curry powder
- 1 tsp of garlic powder
- 1/8 - 1/4 of cayenne pepper (depending on how hot you want it)
- a couple squirts of Liquid Aminos
- 1/4 cup of nutritional yeast
- 1/2 - 1 tsp of himalayan sea salt
- 1/2 cup of grape seed oil (use some to cook the onions and the leftovers to pour into the beans once they have cooked for about 25 min).
- 4-5 cups of fresh water
1) Add all of your peas to a covered container and then cover them with water so that water covers the peas. The water should be two inches above the peas to make sure that when they expand, they still are soaking. [Soak overnight to ensure that the peas soften]
2) When you're ready to start cooking, put the oil and onions in the pan in which you'll cook the peas. Add salt to the onions to awaken the flavor but not all of your salt.
3) Once the onions slightly cook down, strain all of the soaking water off the peas. Then pour the peas into the pan. Stir the peas so that they are mixed with the onions. This adds quick flavor.
4) Add enough water to have about 3/4 of an inch of water above the peas. This will ensure that your peas will have room to expand, create a gravy, and not burn up! Let the peas and onions cook for about 25-30 minutes on low-medium heat.
5) Add all of the ingredients above except more water and the greens.
6) Feel free to add the rest of the grape seed oil. This adds a lot of flavor.
7) As the peas cook, they will thicken, which requires you to stir often so that they don't scald (burn). Drop the burner to low heat, taste, and add seasoning if needed.
8) Drop your greens in the soup and stir. 5-10 minutes later, you should be ready to eat.
Let me know how it turns out. Enjoy!