|Made with kale, tomatoes and carrots from our garden!|
1 large white or yellow onion, diced
1 leek, sliced into thin half-moon shapes
2 carrots, peeled and diced
2 ribs of celery, diced
2 medium russet or yukon gold potatoes, diced
4-6 c. vegetable stock
1 c. strained tomatoes, or 1 8 oz. can of tomato sauce, or 2-3 fresh tomatoes diced with their juice
1 15 oz. can black eyed peas, rinsed and drained
1 tsp. dried oregano
2 bay leaves
sea salt and black pepper to taste
1-2 large handfuls of baby spinach or other green, roughly chopped
1) First chop all of the vegetables and have them ready to go. I think the easiest way to clean the leek is to cut off the root and the green stalk from the ends, then slice the white part in half lengthwise (discarding the outer layer of each half), then slice it into thin half moon shapes and place them in a colander and rinse with cold water as you separate the rings.
2) Heat the olive oil in a large soup pot and add the onion, leek, carrots and celery. Saute until softened, about 5-7 minutes, stirring occasionally.
3) Add all of the remaining ingredients except for the greens, bring to a boil, reduce to a simmer and cover.
4) Let the soup simmer for 15 minutes and then turn off the heat and add the greens. Taste to adjust the salt and pepper if necessary.
This is delicious with a big piece of crusty bread or home made garlic bread.