Black-eyed peas, sautéed onions, chopped kale, and mushrooms are mixed with coconut milk, water, and fresh rosemary in a pressure cooker to make this soup. The mellow flavor of these peas, as opposed to the stronger tasting black or red bean variety, goes nicely and does not overpower the other flavors in this soup. Since this dish spends most of the cooking time in a pressure cooker, it's a convenient and effortless dinner option.
Rosemary Black-Eyed Pea Soup With Kale [Vegan]
- 1 pound black-eyed peas, dry
- 6 cups water, for soaking
- 1 large yellow onion, diced
- 5 ounces baby Bella mushrooms, sliced
- 1 tablespoon oil
- 1 rosemary sprig
- 3 cups full-fat coconut milk
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups kale leaves, shredded
- In a large bowl, soak dry black-eyed peas in approximately 6 cups of cold water for at least 4 hours.
- While the peas are soaking, heat a sauté pan over high heat. Add oil after the pan is hot and then wait 15 seconds until the oil is hot. Reduce the heat to medium and add the diced yellow onion and sliced mushrooms. Sauté for approximately 3 minutes, or until the yellow onion is transparent and fragrant.
- Drain and rinse the soaked peas and then transfer them into a pressure cooker. Add the remaining ingredients except shredded kale leaves and black pepper. Follow the instructions for the pressure cooker and cook 4 minutes with a very low heat setting. Once the pressure drops on its own accord, add shredded kale leaves and stir gently to mix the leaves with the soup.
- Add black pepper to taste and serve hot.