WEDNESDAY'S SOUP: LUCKY BLACK EYE SOUP (1441 hits)
RING IN THE NEW YEAR WITH THE SOUPS! THE LUCK WILL BE IN HAVING A GREAT SOUP WITH BLACK EYE PEAS!
Lucky Black-Eyed Pea Soup BlackEyedPeaSoup• 2 tablespoons olive oil • 1/2 cup diced onions • 1/2 cup diced leeks, white parts only • 1 medium (1 cup) green bell pepper, diced • 1 stalk (3/4 cup) celery, diced • 3-4 cloves minced garlic • 4 ham hocks or ham bones • 1 pound dried black-eyed peas • 2-1/2 quarts chicken stock • 1/2 pound collard greens, stems removed, coarsely chopped • 2 bay leaves • 3/4 teaspoon Creole or Cajun seasoning • 3/4 teaspoon salt • 1/4 teaspoon cayenne pepper • 1 teaspoon cumin • 1-1/2 cups diced cooked ham Heat oil in a large stock pot over medium high heat. Add onion, leeks, bell pepper and celery. Cook until slightly softened, about five minutes. Add garlic, ham hocks or ham bones, and black-eyed peas. Sauté for five minutes. Add chicken stock, collard greens, and bay leaves. Bring to a boil. Cover pot and simmer for two hours, stirring every 30 minutes. Remove ham hocks or ham bones and allow to cool. Remove any meat from the bones and return the meat to the soup. Discard ham hocks or bones. Add remaining ingredients. Simmer until the ham is heated through, about five minutes. Serves eight.
HERE'S ANOTHER EASY SOUP TO MAKE TODAY OR FOR THE NEW YEAR!
CREAMY SWEET POTATO SOUP BLACK EYE PEA SOUP
2 cups Black Eyed Peas – soaked overnight 2 Sweet Potatoes 2 Carrots 1 Onion 1 cup Greens, Kale or Collards – chopped lots of Chives – ¼ cup to 1 cup ¼ cup Parsley 3 Garlic cloves 1 Tbsp Onion powder 2 Organic Vegetable Bouillion cubes 2 Bay leaves 2 large Sage leaves, or ½ tsp dried 1 tsp Rosemary, fresh is best, or dried 2 strands of Thyme, or 1 tsp ½ can of Coconut Milk, or 1 cup
Soak the black eyes peas in a bowl of water overnight. Rinse and drain the black eyes peas in the morning. Peel the sweet potatoes and carrots and chop, or dice into small cubes, along with the onions. Place the vegetables and beans in a pot with water to cover them and set on medium high to boil. When boiling lower the heat to a simmer and boil until soft. Destem kale or collards and chop greens along with herbs. Add bouillon, seasonings and greens to the pot while it is boiling and continue boiling until beans and vegetables are soft. Lower the heat, add the coconut milk and continue to simmer until you are ready to eat, or remove from heat and cool to store. [ VIEW PIC BELOW]
