Monday, July 6, 2009

Black-eyed pea and collard green soup

black-eyed pea and collard green soup, adapted from Gluten-Free BayThis week I got some collard greens in my CSA share and, like any good southerner, I had to combine them with black-eyed peas. This duo is part of the traditional southern meal for New Years Day, but I couldn't wait another 6 months. I decided to mix things up a little bit, though, and make them into a soup. I'm not usually a big fan of soup in July, but it's been unseasonably cold here this summer (much to the chagrin of my vegetable plants).

Black-eyed pea and collard green soup (adapted from Gluten-Free Bay)

2 Tbsp olive oil
1 onion, chopped
4 garlic cloves, minced
1/2 tsp crushed red pepper
1/2 tsp cumin
1 tsp chili powder
1 bunch collard greens, stems removed and leaves roughly chopped
2 large tomatoes, diced (or 1 can diced tomatoes)
2 1/2 cups chicken or veggie stock (or more for a thinner soup)
3 1/2 cups cooked black-eyed peas (or 2 cans)
10 dashes Tabasco
salt and pepper to taste

Heat oil over medium heat in a large pot. Add onion and saute until tender. Then add garlic, red pepper, cumin, and chili powder and cook for an additional minute. Toss collard greens in the pot, stir well to coat with oil and spices, and let cook for 5 min. Add tomatoes, stock, peas, and Tabasco and bring to a boil. Then reduce heat, cover, and let simmer for 30 min. Season with salt and pepper. Serves 5.
heart of the matter
I loved this soup, and it definitely reminded me of the south. Peas, collards, and hot sauce are an amazing combination - definitely don't leave out the Tabasco, but feel free to use a little less if you don't like spicy foods. Even though I'm happy to have a pile of peas and one of collards on a plate, combining them into one dish worked particularly well. This makes a very comforting meal, and is extremely filling. I'm submitting this to Heart of the Matter because this month's theme is Budget-Friendly Foods, and this soup fits perfectly because it's simple, healthy, and incredibly cheap to make. Now I'm already looking forward to January 1st, even though I'll have to make do without fresh, local greens.


Julia said...

Even if the temperatures ever climb up to normal, it seems this would be a good soup even at room temp and would make a great, lite meal. I'd probably add some ham :)

Katie said...

Julia - You make a great point about eating this soup cold. It warmed up a bit today, so I may try it that way tonight!

Alta said...

Yummy, I love fresh blackeyed peas and greens. I've been buying as many blackeyed peas as I can get my hands on during the summer.

Katie said...

Alta - I wish you could send me some! I haven't see any fresh ones yet, and I'm not sure that there will be many up here. That's definitely one of the things I miss about being in the south!