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.



  1. PLACE frozen peas, seasoning blend and kale in a saucepan, cover with water and bring to a boil. Cook for 3 minutes.
  2. REDUCE heat, cover and simmer for 30 minutes until peas are tender. Drain.
  3. RETURN pea mixture to saucepan and add all remaining ingredients.
  4. COOK on medium heat about 25 minutes until soup reaches 165°F.