Slow Cooker Ikarian Stew with Black Eyed Peas

🧂 Ingredients

• 2 cups dried black-eyed peas

  *see note for swaps
• 1 large onion

  chopped
• 2 large garlic cloves

  minced
• 1 medium fennel bulb

  trimmed, halved, and sliced into thin strips
• 3 large carrots

  peeled and chopped
• 4 celery stalks

  chopped
• Water to cover
• 1 large tomato

  diced (about 3/4 cup)
• 3 tablespoons tomato paste
• 2 bay leaves
• 1 teaspoon salt
• 4 large kale leaves

  slivered
• 1/2 cup chopped fresh dill
• olive oil for drizzling

Instructions

• 1 Rinse peas and discard any stones. Place the dried black-eyed peas in a pot and
  quick soak for 1 hour. Drain and rinse the peas before proceeding with the
  recipe. See the notes section for soaking the peas.
• 2 Place the soaked peas, onion, garlic, fennel, carrots, celery, and tomato in the
  slow cooker. Cover the beans and vegetables with enough water to cover by 1 to 2
  inches. Then add the tomato paste, bay leaves, and salt.
• 3 Cover with the slow cooker lid and cook on LOW for about 7 to 8 hours (or until
  the peas are soft). I like to check the soup for about 4 hours. About 15 to 20
  minutes before the soup is done, add the kale leaves and fresh dill. Cook until
  the kale is soft. Season with salt and pepper as needed.
• 4 Ladle the soup into bowls, drizzle with olive oil and serve.

Nutrition Info