Black-Eyed Pea Stew

Number of servings: 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15

Ingredients

• 2 Tbsp plant oil (such as soybean or canola)
• 1 medium onion, sliced
• 2 tsp garlic, minced
• 8 cups low-sodium chicken broth
• 3/4 cup barley
• 1 cup finely chopped sun-dried tomatoes
• 1 Tbsp finely chopped fresh oregano
• 1 tsp or dried Freshly ground black pepper to taste
• Red pepper flakes to taste
• 2 Tbsp balsamic vinegar
• 1 bunch (about 2 cups) kale, stems removed and roughly chopped
• 3 cups cooked black-eyed peas (from dry or canned, rinsed and drained— preferably no salt added or low sodium)
• 1/2 tsp salt

Steps: Heat the oil in a heavy-bottomed stock pot over medium heat. Add the onion and garlic. Cook until the onions are translucent, stirring often, about 5 minutes. Add chicken broth, barley, tomatoes, oregano, pepper, red pepper flakes, and balsamic vinegar. Bring to a boil. Reduce heat and simmer until barley is soft, approximately 30 […]