Black-Eyed Pea Soup with Hamburger and Kale
Author: Fit Bottomed Eats
Recipe type: Entree
Cuisine: Southern
Prep time:
Cook time:
Total time:
Serves: 4-6
- 1 pound lean ground beef
- 1 medium onion, chopped
- 2 small cloves garlic, minced
- 2 medium carrots, diced
- 2 cups chopped kale
- 2 cups beef stock or broth, low sodium or unsalted
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (15 ounces) black-eyed peas, drained and rinsed
- 1 cup corn kernels
- ½ teaspoon kosher salt, or to taste
- ¼ teaspoon ground black pepper
- Brown the ground beef and onion in a large pot until the meat is no longer pink. Drain off any fat.
- Add the garlic and carrot and cook for one minute.
- Add the beef broth, bring to a boil and then reduce to a simmer for 10 minutes.
- Add the kale, tomatoes, black-eyed peas, corn, and seasonings. Cover and simmer for 20 to 25 minutes.
Recipe by Fit Bottomed Girls at https://fitbottomedgirls.com/2016/12/start-new-year-off-right-eat-black-eyed-peas/
3.5.3208