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Lunch recipe · from the recipe book

Southern Black-Eyed Pea Tomato Stew

Creamy black-eyed peas simmered in a tangy, gently smoky tomato broth with sweet corn kernels and tender kale.

Southern Black-Eyed Pea Tomato Stew

Ingredients

  • 3 cups510 gBlack-eyed peas, canned, drained and rinsed
  • 1¾ lb800 gDiced tomatoes, canned
  • 2¼ cups480 gVegetable broth
  • 1½ medium160 gYellow oniondiced
  • 1 medium119 gGreen bell pepperdiced
  • 2 stalks80 gCelerydiced
  • 4 cloves12 gGarlicminced
  • 1½ cups200 gCorn kernels, frozen
  • 5¾ cups chopped120 gKalestems removed, chopped
  • 2 tbsp32 gTomato paste
  • 1½ tbsp20 gOlive oil
  • 2½ tsp6 gPaprika (sweet or smoked)
  • 2 tsp2 gDried thyme
  • ½ tsp1 gCrushed red pepper
  • 1 tbsp15 gApple cider vinegar
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • 2 medium30 gGreen onionsthinly sliced

Steps

  1. Prepare the vegetables first: dice the yellow onion, green bell pepper and celery, mince the garlic, chop the kale and thinly slice the green onions.
  2. Heat the olive oil in a Dutch oven over medium heat. Add the yellow onion, green bell pepper and celery and cook, stirring, until softened, about 8 minutes.
  3. Stir in the garlic, tomato paste, paprika, thyme and red pepper flakes and cook 1 to 2 minutes until fragrant and the paste darkens.
  4. Add the diced tomatoes with their juice and the vegetable broth, scraping up any browned bits.
  5. Add the black-eyed peas, bring to a boil, then lower the heat, cover partly and simmer 20 minutes, stirring now and then, until the stew thickens.
  6. Stir in the frozen corn kernels and the kale and simmer uncovered 8 to 10 minutes until the corn is hot and the kale is tender.
  7. Stir in the cider vinegar, salt and black pepper.
  8. Ladle into bowls and top with the sliced green onions.

Check labels: Gluten-free when you buy vegetable broth labeled gluten-free.

Allergens: none in the ingredients as written. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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