Wednesday, June 12, 2013

Jennie's Soup

Thought it was time to mix things up a little. I enjoy cooking and this recipe came via my friend Jennie who made it when I was staying at her place in NYC. As soon as I tried it I knew my wife would love it too. Feel free to use whatever beans you have on hand. Meat eaters can use regular sausage. This weekend I made it with chicken stock & chicken sausages and it turned out nicely. Enjoy.

Black-Eyed Pea and Sweet Potato Soup

This variation included Chicken Stock & Sausage
1 large onion, chopped
3 cloves garlic, minced
6 cups low-sodium vegetarian broth
1/4 cup tomato paste
3 cups cooked or 2 cans (15 oz each) black-eyed peas, rinsed and drained (or use whatever beans you have)
2 tablespoons vegetarian bacon bits or a few dashes of liquid smoke (I use liquid smoke)
2 teaspoons dried oregano
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
4 oz kale, collards, or other dark greens, cleaned, trimmed, and thinly sliced
1 lb sweet potatoes, peeled and chopped
2 vegetarian Italian sausages, cut into 1/4" slices

Steam-fry the onion and garlic in a heavy, nonstick skillet over medium heat until soft, adding very small amounts of water as needed to prevent sticking and burning. (Or place in a microwaveable dish, cover, and microwave on high for 5 minutes.)

Place the broth, tomato paste, black-eyed peas, bacon bits or liquid smoke, oregano, bay leaf, salt, red pepper, greens, sweet potatoes, and sausage in a large saucepan. Add the onion and garlic and simmer for 30 minutes or until the sweet potatoes are tender. Remove the bay leaf and serve immediately.

Makes 6 servings

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