• Spread the black eyed peas on a large baking sheet and pick over to remove any damaged peas.
• Put the peas in a pot, add enough cool water to submerge by 2 inches and bring to a boil over high heat. Boil for 8 minutes, drain, and set aside.
  2 Cups Dried Black Eyed Peas
• Chop onion, and put them in the large pot with olive oil and garlic and let it simmer.
  1/2 Cup Extra Virgin Olive Oil, 1 Large Yellow or White Onion, 2 Teaspoons Minced Garlic
• Chop the carrots [set aside] and tomatoes - add the tomatoes to the pan once the onions become translucent. I also add the tomato paste now and let it begin to melt down.
  1 Small Bag Peeled baby carrots - chopped, 3 Large Tomatoes, 1 Small Can Tomato Paste
• Now I add the canned tomatoes and the bay leaves.
  1 Can Pomodoro Tomatoes, 2 Bay Leaves
• Then I add the carrots and the vegetable broth
  2 Quarts Vegetable Broth
• Now I add the black eyed peas that you set aside earlier. Add in the oregano and sprinkle in the pepper - to taste.
  1 Tsp Oregano, Sprinkle of Pepper
• Now I chop the dill and add that to the soup.
  1/2 Cup Chopped Fresh Dill
• And then I chop the kale and add that to pot.
  2 Cups Chopped Kale
• Now let this all simmer and let the flavors blend together for about an hour and a half. Until carrots and beans are soft and tender.

Cook the rice

• In a separate pan - boil 3 cups of water and a tablespoon of butter - once that's boiling add 2 cups of the rice and let it begin to boil again.
  3 Cups Water, 1 Tbsp Butter, 2 Cups Rice Select Royal Blend Gluten Free Rice
• Now cover with a lid and let that cook on low for 15 minutes.
• Once the soup is done - I like to ladle it into a bowl and add a scoop of rice with it.
• Enjoy!