Blackeye Pea and Kale Soup

Recipe by: Toby U, Biloxi, MS

This recipe is just as good using Pictsweet Farms frozen spinach or collards instead of kale.



Place frozen blackeye peas in a saucepan,cover with water, and bring to a boil. Boil for 3 minutes. Reduce heat, cover and simmer for 30 minutes or until peas are tender. Drain. In a skillet over medium heat, saute seasoning blend in vegetable oil. Add ham and garlic and continue to saute, stirring for 2-3 minutes. Transfer ham and vegetables to slow cooker. Add chicken broth, blackeye peas, kale, tomatoes, Creole seasoning, pepper and oregano. Cook for approximately 5 hours on low setting.