Blackeyed Pea and Kale Soup

By: Dorine Lam, RDN, MS, MPH

Blackeyed pea and kaleThe legume family is a good source of protein that is low in fat. Adding kale to the recipe increase the nutrients that are good for the body.


  • 1 lb dried Blackeyed Pea, washed.
  • 28 fluid oz. canned diced Tomatoes
  • 1/2 cup quinoa
  • Stir-fry together:
    • 1 large yellow onion, diced.
    • 1 tsp garlic, minced
    • 1 cup celery, sliced
    • 1/2 tsp crushed chili pepper
    • 1 tsp cumin seed
    • salt and pepper to taste
    • 1 tbsp butter
    • 1 tbsp olive oil
  • Last to add:
    • 1/2 lbs Kale, cut to 2 inches slices
    • Mushroom seasoning to taste
  • Garnish (optional):
    • Sour cream
    • Green Onion, chopped.


  1. Fill pot with water covering the blackeyed peas by two inches. Cover.
  2. Bring to boil for 2 minutes. Turn off heat and let stand for at least one hour.
  3. Discard water.
  4. Combine all ingredients in a pressure cooker. Add 4 cups of water. Cook for 20 minutes after water is at a boiling point.
  5. Once the pressure cooker has cooled down, add the kale and cook for another 40 minutes, or until all ingredients are tender.
  6. Add mushroom seasoning at the end to taste.
  7. This is a thick soup. You can add more water to the consistency you like. Add more seasoning if you want to thin the soup.
  8. When ready to serve, garnish with sour cream and green onions or serve as is.

© Copyright 2013 Michael Lam, M.D. All Rights Reserved.

Blackeyed pea and kale