1teaspoonwhole allspicefreshly ground, or ground allspice
3 ½cupscooked black eyed peassave from 1 pound cooked black eyed peas cooked with 3 dried arbol chiles and 1 tablespoon kosher salt; chop chilies and add to soup while cooking
3Chile de Arboldried (if using canned beans, otherwise add to your black-eyed peas when cooking them)
1cupfresh kale, choppedpacked leaves, reserve stems for another use, optional
Fresh kohlrabi sproutsgarnish, optional
Instructions
Heat 4 cups water in a pot, add vegan no beef base and stir until dissolved. Set aside.
Preheat a large soup pot on medium heat for 3 minutes, add coconut oil and swirl in the pan. Add onion, green bell pepper, celery, garlic, and sea salt and saute for 5 to 7 minutes, stirring occasionally. If the bottom and edges of the pan start browning, add a tablespoon or two of water.
Stir in bay leaves, poultry seasoning, and allspice. Saute for 2 more minutes, stirring frequently.
Pour vegan beef broth slowly in the sauce pan, add black eyed peas and Arbol chiles; bring to a boil and simmer for 20 to 30 minutes, stirring occasionally. Add water to thin the soup if needed. Taste and adjust seasoning.
Before serving, remove the Arbol chiles, let cool briefly, chop them if needed, and stir them back into the soup. Remove bay leaves and stir in kale, if using, for several minutes.
Garnish with fresh sprouts if desired. Serve and enjoy!