So, back on the first of the year, I wrote a post about a new soup I planned to make. I said I would post the recipe here if it turned out well, and, nudged by the fact that I made it again last night, I’m finally getting around to it. Black-eyed peas and kale form the base for this simple, delicious, and healthy soup.
Click here for the recipe for “Southern New Year’s Day Soup” from Vegetarian Times. A few notes on my adaptations:
- I used onions instead of leeks both times. I’m sure leeks would be good, but they’re not something we keep around.
- I used a liberal amount of garlic (shocker, I know!).
- The recipe calls for dried black-eyed peas and never tells you to cook them. If you start with dry peas, you need to soak and cook them just like you would any dried bean (although I think they cook faster than other types of dried beans). Otherwise, if you can find them, you can start with canned black-eyed peas.
- I used water and the cooking liquid from the peas, along with a bit of extra poultry seasoning, instead of the quart of vegetable broth.
- The soup is good both with or without the pasta. If you add pasta, cook it separately and add it to just the portion that you will be eating at that meal, otherwise it will get soggy.
- As before, both the peas and the kale were locally grown 🙂