BLACK-EYED PEAS AND KALE SOUP
1 15-ounce can black-eyed peas drained and rinsed
(or use dried black-eyed peas and soak them overnight, cook them as directed and then add to soup)
32 ounces vegetable broth
5 cubes vegetable bouillon
6 carrots peeled and cut into bite-size pieces
6 stalks celery chopped
1 onion chopped
2 8-ounce cans of diced tomatoes — do not drain
1/2 cup wheat berries (optional)
2 cups whole wheat elbow pasta
1 bunch kale (about 4 loose cups)
1 tablespoon dried thyme or 2 tablespoons fresh
2 teaspoons dried sage or 3-5 leaves chopped
3 bay leaves
1 pinch or two of red pepper flakes
salt and pepper, to taste
Combine vegetable broth, vegetable bouillon and vegetables, except for the kale. Begin cooking and add thyme, sage, bay leaves, salt and pepper and wheat berries.
Bring the soup to a boil and cook until the carrots and celery are as tender as desired.
Cook the pasta or rice so that it is al dente, or firm, then add it to the soup. Add kale. When it has wilted into soup, simmer or let the soup sit in the pot until serving.