Blackeyed Peas & Greens

Source: Vegetarian Slow Cooker by Judith Finlayson

  • 2 cups finely chopped sweet onion.

  • 1 fennel bulb; trim-off greens, core it, then finely chop.

  • 4 cloves garlic, minced.

  • 1 tsp dried basil.

  • 1 tsp paprika disolved in 2 TBL lemon juice.

  • 1/2 tsp black peppercorns, crushed.

  • 1/4 tsp fennel seeds, lightly dry-roasted then ground.

  • 2 tomatoes finely chopped (or 1 can - 15 oz - petite diced tomatoes) with the juice.

  • 2 cups of cooked black-eyed peas.

  • 4 cups of chopped spinach (or any other 'green' of your liking).

  1. In a skillet over medium heat, saute the onions in a good oil (such as coconut oil) along with the chopped fennel for 5 minutes.

  2. Add to the skillet: garlic, crushed peppercorns, ground fennel seed, and basil (if you want to make this spicy, add your favorite hot-stuff now). Saute another 2 minutes. Take off heat.

  3. In a soup pot, combine all of the remaining ingredients then add-in the sauted mixture, adjust water for desired thickness. Bring to a boil. Reduce heat and simmer for about 30 minutes.

  4. Add salt to taste (or Bragg Liquid Aminos).


Kundalini Yoga in the Loop

Fine Arts Building (FAB)

410 South Michigan Avenue

Suite 514

Chicago, IL 60605


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