Slowly, I’m learning how to make soup. This is exciting! Last year, I made a recipe from the Clean Food cookbook for Black Eyed Peas + Collard greens. Apparently, black eyed peas are supposed to bring good luck for the new year. Somehow, I just learned this last year.
Today, I was in the mood for soup with both collard greens + soaked black eyed peas on hand. I have seen recipes for black eyed pea + collar soup before, but wanted to put my own spin on things.
Chris + I love love love Kale. We eat a full head of kale around 3 times per week or more. We’re not getting sick of it, by any means, but sometimes a change is nice. I’ve only eaten collard greens a handful of times, but thought it would hold up really well in a soup. I’m sure kale would work as well!
If you want to save money [but not time] boil your beans. I’ve only purchased about 4 cans of beans in the past 3-4 months. I try to save on high quality ingredients anywhere I can, and dried beans is one easy way.
rinsed + soaked for 8hrs + rinsed + boiled with kombu for ~1.5hrs + drained + rinsed
I decided to give this a punch of garlic and used 5 cloves.
I hate when you bust open the garlic and find a million tiny cloves. Luckily, the other side of the garlic had nice large cloves.
Black Eyed Peas, Collard Greens, + Tomato Soup vegan! [yields ~6-8 servings]
- 6c veggie stock
- 2T olive oil
- 2 stalks celery, sliced thinly
- 1 medium/large onion, chopped
- 5 cloves garlic, minced
- 1 bunch collard greens, washed + chopped into strips
- 3c cooked black eyed peas [or 2 cans]
- 28oz whole peeled tomatoes with juice
- 2t thyme
- 1.5t parsley
- 2t oregano
- 1t basil
- pinch of cayenne
- salt + pepper to taste
- In a large pot, add olive oil, over medium heat.
- Once heated, add chopped onion and celery, until the onion has browned [~10min]. Be patient and stir every minute or so.
- Stir in garlic, thyme, parsley, oregano, basil, s+p and cook for about 30sec, stirring constantly. Go easy on the salt to start and season more along the way.
- Add in peeled tomatoes with the juices + veggie stock, crushing the tomatoes with your hands as you add them in.
- Bring to a boil, reduce heat to med-low, add beans + cover with a lid.
- Simmer at least 30min, stirring occasionally.
- Taste + adjust seasoning, adding more salt + pepper if necessary.
- Add a few shakes of cayenne, if you want a little heat, and stir.
- Simmer 5 more minutes, and taste again.
- Add collard greens, stir + cover to simmer for 5min.
- Serve it up with crusty bread!
*I used a low sodium veggie stock and ending up adding approximately 1.5t salt, in total. I used around 1/2t ground black pepper and a few shakes of cayenne. It had a nice kick but not too hot.
This meal was hearty, but lacking healthy fat. I solved that by adding avocado on top + toast on the side for some carby goodness. Another idea would be to add toasted pumpkin seeds. You could also toast up a piece of bread, spread some plain almond/cashew/pecan butter on top, cut into cubes, and throw on top of the soup. Too bad I just thought of that now!!
It was SO hard to move this bowl of soup to the lightbox without splashing up the sides of the bowl. Despite the splashed bowl, I love love loved this soup!! It was slightly thick from the addition of the tomatoes and I loved the crunchy collards. There was a lot of herby flavor + garlic without being overwhelming. A definite keeper!
A few updates:
- I have a new Photography page to give you quick access to my photography 101 posts
- The VFF Photos page is updated – submit your photos if you want!
- My latest header design is now up at the lovely Liane’s blog, Please Bring Wine – Totally love her blog name!
- Be sure to check out the fudgy treat I made yesterday!!
Next thing to update is my recipe page. It has been too long!!