Prepare Black-Eyed Peas using the Pressure Cooked Black-Eyed Pea recipe on Simply Sophisticated Cooking. Or for a shortcut, use 3 14 oz. cans of black-eyed peas.
Cooking the Wild Rice Mix and White Barley
Bring 2 1/2 cups of water to boil. Add grains, stir to separate, place the lid on the pot and turn down to a simmer. Simmer for about 20 to 25 minutes or until grains are al dente. Remove from heat and set aside until needed for soup. There may be some liquid left in the pot, keep and add to soup.
Heat olive oil in a large stock pot over medium heat. Add onion, jalapeno, carrots, sausage and fennel to heated oil. Saute until veggies are beginning to soften.
Add bell pepper, cabbage and greens to the pot. Saute for about a minute before adding garlic.
Pour in black-eyed peas, including cooking juices, and grain mixture. Add stock to desired consistency.
Bring soup to a heavy simmer. Add in prepared chopped kale, fresh herbs, red pepper flakes and season to taste. Cook for 5 to 10 minutes more, or until kale is wilted to your desired level.
Remove from stove and serve hot with crusty bread or Southern Cornbread (recipe on Simply Sophisticated Cooking).