Black Eyed Pea and Kale Soup

INGREDIENTS

• 6 cups cooked black-eyed peas(1 pound dried beans/1 package usually)
• 2 cups vegetable or chicken stock
• 2 cups kale, chopped
• 6 large carrots, chopped
• 2 stalks of celery, chopped
• 1 large onion, diced
• 1 tablespoons organic coconut oil
• 1 teaspoon of dried rosemary
• 1 teaspoon dried sage
• 1 teaspoon cumin
• dash of red pepper flakes
• sea salt to taste
• black pepper to taste

Directions

1. In a saucepan on medium heat, add coconut oil and onions and cook until softened. Add in celery, carrots, and cook until the carrots are starting to soften.
2. Add spices, salt, and pepper to this mixture.
3. In a large pot, pour in vegetable stock, beans, and kale.
4. Add the sauteed mixture of onions, carrots, celery into the pot and let cook on “high” for 30 minutes, stirring occasionally.

I found this recipe at the address below but changed it slightly simplified it. 

http://nutritionstripped.com/black-eyed-peas-and-kale-soup/ 

Immunity Soup

1 T. olive oil or use water to cook the onions if you are avoiding fat

1 large onion chopped

1 tsp. ground cumin

½ tsp ground cinnamon

4 cups homemade or low/reduced vegetable broth

1 cup dried lentils – any color – I used green

1 cup chopped button mushrooms

1 15 ounce can diced tomatoes or 1 1/2 cups chopped fresh tomato

1 medium sweet potato chopped

1 cup fresh brewed green tea

1 cup fresh spinach or 1 10 ounce package frozen spinach

Sea salt to taste

Pepper to taste

In large pot heat oil on medium heat.  Add chopped onion and cook until light brown approx. 8 minutes stirring to avoid burning.  Add spices and stir.  Add broth and lentils.  Bring to a boil and reduce heat.  Cover and simmer for 25 minutes.  Add the rest of the ingredients.  Bring back to a boil and then simmer again for 10-15 more minutes or until sweet potatoes are soft.

Chickpea Curry Soup

Ingredients
2 T olive oil
1 med. onion, chopped
3 cloves garlic, minced
2 tsp. curry powder
1 tsp. tumeric
1 tsp. ground cumin
 a pinch of chili powder
 a pinch of ground nutmeg
3 medium carrots, sliced in rounds
2 cups rinsed chickpeas
3 cups water or 2 cups water and 1 can coconut milk
salt and pepper to taste

Directions
1.  In a large soup pot heat olive oil over med. heat and saute' onion for 2 minutes.
2.  Add garlic and saute', stirring and making sure that garlic doesn't burn.
3.  Add remaining spices and carrot.
4.  If the mixtures is too dry, add some more olive oil to prevent burning.
6.  Add the chickpeas and stir to coat.
7. Add water and/or coconut milk. Bring to a simmer and cover.
8. Cook for 20 minutes, stirring occasionally
9. Add salt and pepper to taste
10. Eat the soup alone or as a complete protein that includes all essential amino acids, serve over brown rice.

Notes on the recipe:
I found this recipe years ago in the Outpost magazine. I finally got around to making it.   It's called Carrie's Daal.  I looked up daal and it means split.  Lentils were used in the original recipe.  My body doesn't like lentils.  They make me lethargic so I don't eat them.  I substituted chickpeas for the lentils so I couldn't call it daal anymore so I called it soup.  Other changes to the recipe included omitting 1 tsp. yellow mustard seeds.  I didn't have them and I didn't feel like going to the store to buy them so I didn't use them.  You had to saute' them until they popped as well which seemed like too much work. I also increased the carrots from 1 to 3 and the chickpeas from 1 cup to two. :)