Name: Black-eyed Pea and Mustard Green Soup
Ingredients:
- 8 ounces dried field peas, such as lady peas, crowder peas or black-eyed peas, soaked overnight, rinsed and drained
- 1 tablespoon olive oil
- 1 small yellow or white onion (6 ounces), thinly sliced
- 2 medium carrots (10 ounces total), scrubbed and diced
- 2 celery stalks, diced
- 5 cloves garlic, thinly sliced
- 6 cups vegetable broth
- 1 small bunch mustard greens (4 ounces), stemmed and chopped
- 1 tablespoon balsamic vinegar, plus more to taste
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon fine sea salt, plus more to taste
- 1/2 teaspoon crushed red pepper flakes, plus more to taste
Instructions:
- In a large saucepan over medium-high heat, heat the oil until it shimmers.
- Add the onion and cook, stirring frequently, until softened, 6 minutes.
- Add the carrots, celery and garlic and cook, stirring occasionally, until the onion starts to turn golden, 8 to 9 minutes.
- Add the soaked peas and vegetable broth and bring to a boil.
- Reduce the heat so the liquid is at a simmer, cover and cook until the peas are just beginning to soften, 12 to 15 minutes.
- Stir in the greens, vinegar, rosemary, salt and red pepper flakes, re-cover, and cook until the peas and greens are tender, 10 to 12 minutes.
- Taste, and season with more vinegar, salt and/or red pepper flakes as needed.
- Divide among serving bowls and serve hot.
Yield: 4 to 6 servings
Comments:
Source: The Washington Post, October 19, 2022
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