Black Eyed Peas-Sweet Potato Soup Beans Ingredients: 1/2 onion--roughly chopped 1 carrot--roughly chopped 3 garlic cloves--peeled 1 bay leaf 1/2 teaspoon red pepper flakes 1 cup dry black eyed peas--soaked overnight, drained, and rinsed olive oil water salt pepper Beans Method: *Add ~2 tablespoons of oil to a large stock pot, along with the red pepper flakes and bay leaf. Heat over medium heat, stirring to combine. Heat for 1-2 minutes. Add the soaked, rinsed beans to the pot, along with large pinch of salt and black pepper. Cover beans with water. Bring to a boil. Drop down to medium. *Simmer for ~ 30 minutes, just until the beans begin to soften (but are not fully cooked). Drain, remove veggies and bay leaf. Set aside. Soup Ingredients: Cooked black eyed peas (see above, or use canned) 2 carrots--diced 2 small (or one large) sweet potato--diced 2 stalks celery--diced 1/2 onion--diced 2 cloves garlic--minced 1 cup frozen corn 1/3 cup brown rice 6 cups vegetable broth 2 heaping tablespoons harissa (or preferred hot sauce to taste) 1/2 teaspoon cumin salt pepper olive oil fresh orange juice fresh herbs Method: *Add ~3 tablespoons olive oil to a large stock pot. Add carrots and sweet potato. Cook over medium heat for about 10 minutes, stirring occasionally. Add celery, cook for about 5 minutes. Add onion. Cook for about 5 minutes. Add garlic. Cook for about 5 minutes. *Add drained, cooked black eyed peas, rice, frozen corn, harissa, and vegetable broth. Cover and bring to a boil. Once boiling, uncover, drop heat to medium/medium low, and simmer for about 1 hour, stirring occasionally. *Once beans and veggies are tender, adjust seasoning and serve with a squeeze of fresh orange juice and fresh herbs. Enjoy! |