Saturday, January 29, 2011

Soup #2: Black Eyed Pea and Kale Soup

I threw this one together the other morning when it was snowing and cold outside.  I used dried black eyed peas and used the quick soak method** to get them going while I prepared everything else.  Feel free to use canned beans but if you have time please try dried beans, they are sooooo yummy!  Unfortunately I don't have pictures of this soup because it was eaten before I took them, sorry.

1/2 lb dried Black Eyed Peas, soaked in 6 c water, reserve the liquid OR 24 oz beans with juice
1/4 lb Kale, deveined and chopped
1 onion, chopped
4 carrots, chopped
1 bell pepper, chopped
1 c pumpkin puree
salt and pepper to taste

** add any veggies you want, and for those meat eaters out there I bet sausage would taste pretty good in this soup.

Once your beans are soaked (or cans are opened), preheat your slow cooker on high.  In a separate pan saute the onion for 3 minutes then add bell pepper and carrots and saute for 5 more minutes.

Place beans and veggie mix in slow cooker.  If you used canned beans you should add 4 cups of veggie broth at this point.  Season with salt and pepper to taste.  Cook on low for 4-6 hours in the slow cooker adding kale after 3 hours.

Once the beans are soft I pureed about 1 cup of beans with 1 cup of pumpkin puree then added it back to the soup to make it thicker.

Dish up and enjoy!  I especially liked this soup with a little dash of Braggs.

NOTE: a couple differences if you use canned beans:  You could just cook this on the stove top in a big pot by sauteing your veggies in the pot then adding the beans, broth, and kale and cook until the veggies are just tender, about 30 minutes total.

**Quick Soak Method: boil 6 cups water, add 1/2 lb beans and bring back to a boil, let sit one hour.


Coming Up: Curried Carrot Ginger Soup

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