Sunday, October 19, 2008
I LOVE soul food. The other day I was craving soup AND soul food. I put together a list of ingredients that I thought would satisfy my hunger and the result was spicy, yummy and full of soul. This was about a week ago, so I'm going to try to remember exactly what I did.
First I roasted some garlic as I prepared the rest.NOTE: I've made several variations of this soup. Here is a version with a clear broth, red beans, potatoes, corn and collard greens.
In a large soup pot:
-Saute 1 small sweet onion (cut into chunks) w/ some olive oil
Once the onions start to become translucent add:
- Two or three hot pepper (remove seeds, cut in half)
-Add a couple of cups of chopped greens (I used a combo of mustard and collard. TIP: Trader Joe's sells a mixture of these greens already cut and washed)
Once the greens are soft remove from heat.
In a food processor blend the following:
- 1/2 can of black-eyed peas (put the rest aside)
- 1 can diced tomatoes
-A teaspoon or so of tamari
-The contents from the soup pot
-Ground pepper to taste
-Cayenne pepper to taste
-Paprika to taste
-Cajun spice-blend to taste
Put the blended ingredients into the soup pot, add the following on medium heat:
-The remaining black-eyed peas
-One can of black beans (no need to drain them)
- One can of vegetable broth
- 1/2 bag of frozen sweet corn
-2 to 3 bulbs of roasted garlic (Remove the garlic from the bulbs and either add chunks of garlic or mush the pieces first. If you don't want chunks of garlic in your soup, you can add the garlic in the blending phase.)
Adjust spice, pepper and salt to taste. This soup is packed with spice and garlic. If that's not your thing, either cut down or eliminate those ingredients.
Cook until thoroughly heated.