Kale & Black-Eyed Pea Stew

Makes 6-8 Servings

1 tablespoon coconut oil
2 cups white onions, diced (about 1 medium)
6 cloves garlic, minced
3 stalks celery, diced
1 red bell pepper, diced
1 tablespoon fresh oregano leaves, chopped
1/2 tablespoon fresh thyme leaves, chopped
1/4 teaspoon chipolte powder
1 tablespoon smoked paprika
3 cups vegetable broth
3 cups water
2 tablespoons wakame flakes, ground/crushed into fine pieces
3 cups cooked black-eyed peas
1 head kale, stems discarded and leaves chopped
1/2 lemon, juiced
fresh parsley, chopped, for garnish

In a large pot, melt the coconut oil over medium heat.  Add the onions and garlic and cook for 2 minutes, stirring occasionally.  Add the celery and bell pepper and cook for a few minutes loner.  Stir in the herbs and spices, cooking for about 30 seconds.  Add the vegetable broth, water, wakame flakes, and black-eyed peas.  Bring to a gentle simmer, and cook uncovered for 30 minutes, add more water if needed.  After the soup is cooked through, stir in the kale and keep over the heat for a minute longer - just enough to wilt the kale.  Add the lemon juice and turn off the heat.  Top with parsley and serve.


Using smoked ingredients like chipotle powder and smoked paprika add an impressive depth of flavor to recipes without compromising nutrition through overcooking.