I’ve always loved the start of a new year as a way to chart your course for the upcoming year. For me this means focusing on personal writing and really getting back to posting on Soupy once a week. It is amazing how hard that can be with life with its busyness and schedules, and while all of that is part of life, is also important for me to get back to the simplicity of doing things from reading to making homemade soups. To start the year off on a soupy start, I decided to make a Black-Eyed Pea Soup that was packed with veggies. As a traditional good luck soup, I also incorporated carrots, celery, butternut squash and kale for a feel-good (and good-for-you) way to kick-off 2014. Here’s to a healthy, happy, and Soupy-filled 2014!


Black-Eyed Peas and Mixed Veggie Soup

Ingredients:
3 cups of dry black-eyed peas
2-3 cups of water
3-4 carrots, chopped up
3 stalks of celery, chopped up
1 leek, chopped up (I used dark and light parts)
1 butternut squash, peeled and chopped up
1/2 bunch of kale, cut up
1 medium sized red onion, chopped up
1/4 of garlic glove, peeled and chopped
2-3 sprigs of basil
dash of salt and pepper

Directions:
Soak the black-eyed peas in water for 30-60 minutes before the soup-making process begins. Pour water in a pot and let boil. Meanwhile, chop up the onion and add the black eye peas to the boiling water. Set to a low flame and cover while you cut up the yellow or green squash, carrots, kale, leeks, butternut squash and carrots. Add the remaining veggies, along with garlic, basil, salt, and pepper to the black-eyed pea pot and cover. After 45-60 minutes the soup should be done. Constantly check on it and make sure there is enough water (I ended up adding another 2 cups of water, since the beans and veggies absorbed my original serving of water). Enjoy!

 

Posted: Thursday, January 2nd, 2014 @ 1:54 pm
Categories: recipes, soup, soup articles, soup recipes, soups, vegetarian and vegan soups.
Tags: , , , , , .
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