garlic (5 cloves, chopped)
onions (1, chopped)
mushrooms (I used about 8 crimini, chopped)
carrot (I used a half, cut into a rounds)
black-eyed peas (I soaked a 1/3 cup overnight)
kale (1 bunch, pulled into leeetle pieces)
peas (about 1/3 cup frozen)
2 small red potatoes, chopped into hunks
fennel seed (1/4 tsp)
3 bay leaves
salt & pepper
The key to this soup was the long simmer. I sauteed the garlic, onions, and mushrooms. Then I added the soaked black-eyed peas and enough water to cover them by about two inches. Then I simmered for about 2 hours. I added the kale, carrot, potato, fennel seed, cloves, bay leaves, and salt, then simmered for another hour. I added the peas and the pepper during the last half hour.
Jordy said this soup reminded him of one he had in the South of France called "boiled water." I was trying to do a vegan version of the Portuguese chorizo and kale soup they served at a diner in Rhode Island, but I guess that was a stretch.
This was a great recipe for replenishing after a stomach bug. It goes very well with Saltines.