Black-eyed Pea & Kale Soup With Lemon & Sage


3 tablespoons olive oil

4 garlic cloves, minced

1 small onion, diced

2 cups cooked black-eyed peas

5 cups vegetable broth

1 bay leaf

1/4 fresh sage leaves, chopped

salt & pepper to taste

4 cups kale, sliced into thin shreds

juice of one lemon


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