Black-Eyed Pea Soup with Greens

by Brenda Langton, Tastemaker in Residence

Black-eyed peas have a mild flavor and go well with greens. They do not need to be soaked, but black-eyed peas will cook faster if you do soak them. This soup is full of vegetables, making it flavorful and filling. Black-eyed peas are the principal component of hoppin’ John, which is served in the South on New Year’s Day to bring luck for the new year. We like to think that this soup nourishes us, bringing us luck throughout the year. // serves 4 to 6

Image by The Galley Gourmet

Ingredients

2 tablespoons olive oil or vegetable oil

1 medium onion, chopped

4 cloves garlic, chopped

1 cup dried black-eyed peas

1 teaspoon dried thyme

1 teaspoon ground cumin

1⁄2 teaspoon red pepper flakes or 1 teaspoon smoked paprika

10 cups vegetable stock or water

1 red bell pepper, diced

1 stalk celery, chopped

1 large carrot, chopped

1 teaspoon salt

1⁄2 bunch kale or chard or 1 bunch spinach, stemmed and chopped (2 cups slightly packed)

Instructions

1. Heat 1 tablespoon of the vegetable oil in a soup pot. When it is hot, add the onions and garlic and sauté over medium heat for 4 to 5 minutes.

2. Add the black-eyed peas, thyme, cumin, red pepper flakes, and stock and bring it to a boil. Cover and simmer for 30 minutes.

3. In a separate pan, heat the remaining 1 tablespoon of oil and sauté the red bell pepper, celery, and carrots for 6 to 8 minutes, stirring occasionally.

4. Add the sautéed vegetables and salt to the soup pot. Sim- mer for 15 minutes. Add the greens to the pot just before serving, allowing 4 to 5 minutes for kale to cook or 2 minutes for chard or spinach to cook.