Tassel Ridge® Mediterranean Chicken Soup


  • 2 Tbsp canola oil
  • 3 tsp minced garlic
  • 1 cup diced onion
  • ½ cup thinly sliced leeks cleaned
  • 2 Tbsp tomato paste
  • tsp salt
  • ¼ tsp pepper
  • 1 16- oz can black-eyed peas drained and rinsed
  • ½ 15- oz jar roasted red pepper strips drained
  • 1 lb chicken diced into 1-inch pieces
  • 1 tsp rosemary
  • 2 cups chicken broth
  • 8 oz kale rough chopped


  1. Heat oil in large saucepan. Add garlic, onion, and leeks. Cook about 2 minutes. Add tomato paste. Cook 2 minutes. Add salt, pepper, black-eyed peas, pepper strips, and chicken. Cook until aromatic. Add rosemary and broth. Simmer on medium-low heat for 90 minutes. Add kale just before serving. Serve with crusty bread. Serves 4.

Recipe Notes

Wine Recommendation: Tassel Ridge Iowa Edelweiss

Iowa Edelweiss is a semi-sweet white wine with the scent of ripe pineapple followed by hints of mandarin orange, pear, and pineapple on the palate. Made entirely from Edelweiss grapes grown in Mahaska County, Iowa, this wine will complement this well-seasoned soup. Serve chilled.