I thought I could wait until the weather cooled a little more before I went into making soups, but this idea overtook me and I decided I'd brave the warm weather. Luckily the days haven't been as humid and unbearable as July was and the soup went over very well with a side of collard greens and corn bread. This was the perfect dinner to end a long and stressful week and it was pretty simple to make as well!
Black Eyed Pea Soup
Ingredients:
1 cup of dried black eyed peas
1 medium potato diced
1 small onion diced
2 carrots thinly sliced
3 cloves of garlic minced
5 cups of vegetable broth
1 tablespoon of dried rosemary leaves
1 tablespoon of cumin
1 teaspoon of chili powder
Dash of red pepper
Salt and Pepper to Taste
You can either choose to soak your beans the night before or, as I always forgot to do so, you can place them in a few cups of water and bring to a boil then cover and let sit for an hour. After that time is done drain your beans and set aside.
Sautee the onion and carrot on medium heat in a sauce pan with a bit of olive oil until the onions become translucent. Add seasonings, potatoes and garlic and stir for a minute or so until fragrant. Add 5 cups of vegetable broth and the beans and bring to a boil. Lower to simmer, cover the sauce pan and cook for 30-40 minutes until beans, potatoes and carrots are tender.
Collard Greens with 'Ham'
Ingredients:
Collard Greens rinsed and chopped
5 slices of Yves Canadian Bacon diced
Salt and Pepper to taste
Heat frying pan with a bit of olive oil and saute diced Canadian Bacon pieces until they begin to brown and become crispy. Be careful not to overcook though! Add chopped collard greens and cook for a few minutes until the greens begin to wilt. Season with salt and pepper.
And that's it! The cornbread was from a mix so I didn't include the recipe but I really recommend a slice to go with the soup. Even better if you have a great homemade recipe for it! Hope you enjoy my little late summer southern meal and get to try it for yourself~
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