And just in time to fill you with health and warmth on this cool November weekend! I am loving “one dish” meals this fall, they are so versatile, can feed my busy family, can be prepared ahead of time and “batch prepared” and of course can be frozen. This soup is so hearty, and full of flavour, it is sure to be a favourite for lunch or a week night meal. It blends together an uber healthy blend of protein, fiber and good fats.

On a side note–if my boys are eating this, I would usually add a small pasta noodle such as ditali or rice as they enjoy the extra carbohydrate.

And I always love my soup with a nice loaf of crusty bread and freshly grated parmesan cheese! Enjoy!!

Serves 6-8


2 cups dried black-eyed peas – soaked over night
2 liters vegetable stock (8 cups)
4 cups organic kale, chopped
6 large carrots, chopped
2 stalks of celery
1 small onion, diced
2 cloves garlic, minced
2 tbsp organic coconut oil
1 tbsp of dried rosemary
1 tbsp dried sage
1 tbsp cumin
dash of red pepper flakes
1 teaspoon sea salt


1. In a saucepan on medium heat, add coconut oil and onions and cook until softened. Add in celery, carrots, and garlic and cook until the mixture is nice and caramelized and cooked through
2. Add spices, salt, and pepper to this mixture
3. In a large pot, pour in vegetable stock, beans, and kale
4. Add the sautéed mixture of onions, carrots, celery into the pot and simply cook on medium heat for 2 hours or until the beans are nice and soft
5. Note: if you enjoy your beans very cooked/very soft, simply cook for much longer. If you like your vegetables and beans not as soft, cook for a shorter period of time
6. Stir occasionally and adjust the flavour to your taste