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blackeyed-pea-kale-soup recipe

Date: Fri, 25 Apr 1997 10:13:15 -0700
From: vmodrsi@CCIT.ARIZONA.EDU

I made the following soup yesterday and it was really good! Served it 
with cornbread and a green salad and felt really contented for the rest 
of the evening--of course that might also be because we've had 
houseguests for 10 days who wanted to eat out literally every night but 
one.  It was so nice to have our home back and get back into the kitchen 
to make "comfort food" instead of poring through menus--I love eating out 
but enough is enough!

This recipe is adapted from _Recipes from the Night Kitchen: A Practical 
Guide to Spectacular Soups, Stews, and Chilies_ by Sally Nirenberg.  It's 
not a veg cookbook, but many recipes are veg or veg-adaptable, and she 
has several different and tasty gazpachos (it's starting to heat up here 
in Tucson--I make huge batches of gazpacho in the summer to keep on hand for 
meals, snacks, whatever).


1/2 pound blackeyed peas
water to cover
2 T. water, broth, or other sauteing liquid
1 large Spanish onion, coarsely chopped
1 carrot, sliced
1 stalk celery, sliced
2 cloves garlic, pressed or finely chopped
8 c. low-salt veg. broth (I buy a salt-free veg. broth powder in bulk at 
	the HFS and use 1 tsp. to 1 c. water)
1 c. dry white wine
1 tsp. dried thyme (I used a heaping tsp.)
1/2 tsp. red pepper flakes (recipe calls for 1/4 tsp., but the recipes in 
	this book sometimes aren't as assertively seasoned as we like)
2 bay leaves
3/4 to 1 lb. kale (strip leaves from stems and chop pretty finely; 
	discard stems

Put blackeyed peas in a pot with the water and bring to a boil. Reduce 
heat to medium and cook until needed in this recipe.
Cook onion, carrot, celery and garlic, covered, over low heat in sauteing 
liquid until tender, about 20 minutes.
Add broth, wine, and spices and bring to a boil. Drain and rinse beans 
and add to soup pot. Reduce heat and simmer, partially covered, for 2 
Add chopped kale, stir, and cook 45 minutes.  Salt to taste.

You can use equivalent amounts of white beans or collard greens in place 
of the blackeyed peas and kale.  In fact, the original recipe called for 
blackeyed peas and collard greens, with white beans and kale as the 
variation. But I was using what was already in the kitchen :-)

kwvegan vegan