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Share your recipes January 2017

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New Year’s Soup with Black-Eyed Peas

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(Courtesy of The Great Vegan Bean Book, Fair Winds Press).

Soy-free; gluten-free; oil-free option. Yield: 6 servings. Prep time: 20 minutes; total cooking time: 35 to 65 minutes for stove top; 7 to 9 hours for slow cooker.

For this recipe, you can get fancy and use yellow-eyed peas instead. To complete a New Year’s meal, add about 2 cups chopped collard greens to the soup in the last 10 to 15 minutes of cooking.

 

2 tablespoons olive oil (use water or broth for oil-free option)

½ small onion, minced

2 cloves garlic, minced

½ green or red bell pepper, cored, seeded, and minced

4 & ½ cups cooked black-eyed peas, or 3 cans (15 ounces each), rinsed and drained

1 medium sweet potato, peeled and chopped small

½ cup long-grain brown rice

5 cups water

1 tablespoon bouillon or 1 cube

½ teaspoon salt

1/8 to ¼ teaspoon liquid smoke

Black pepper to taste

 

Stove-top directions:

Heat the oil in a 2-quart sauté pan over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic and bell pepper and sauté for 2 minutes more.

Add the peas, sweet potato, rice, water, bouillon, salt, and liquid smoke and stir to combine. Cook over medium heat, uncovered, for 30 to 60 minutes, or until the potatoes are easily pierced with a fork. Season with pepper.

Slow cooker directions:

Heat the oil in a 2-quart sauté pan over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic and bell pepper and sauté for 2 minutes more. Add the sautéed veggies, sweet potato, rice, water, bouillon, salt, and liquid smoke to a 4- or 5-quart slow cooker. Cook on low for 7 to 9 hours. The rice will break down and thicken the soup in the slow cooker. Add pepper to taste. Taste and add more salt or liquid smoke if needed.

 


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