Carolina Shrimp Soup
Fresh shrimp from the Carolina coast is one of our favorite foods. We add kale, garlic, red peppers and black-eyed peas to complete this wholesome, filling soup. —Mary Marlowe Leverette, Columbia, South Carolina
Ingredients
- 4 teaspoons olive oil, divided
- 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
- 5 garlic cloves, minced
- 1 bunch kale, trimmed and coarsely chopped (about 16 cups)
- 1 medium sweet red pepper, cut into 3/4-inch pieces
- 3 cups reduced-sodium chicken broth
- 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Minced fresh chives, optional
