Summer-Fall Soup

Although the weather remains stuck in Summer here for the most part, we are having at least one great indicator of Fall; for a little while we are harvesting veggies from both seasons at the same time. On Saturday we bought summertime peppers, okra, and tomatoes at the market along with autumn onions and wonderful collard greeens.  Here'a good soup that uses it all:

BLACK-EYED PEA SOUP

1 cup dried black-eyed peas

6 cups water

2 cups onions, chopped

2 cloves garlic, minced or pressed

2 tablespoons olive oil

Pinch of cayenne

Pinch of thyme

1 green bell pepper, chopped

1 cup frozen corn

1 cup sliced okra

2 cups collards (or kale, chard, or spinach – all of which would take less time to cook), chopped

3 cups canned, diced tomatoes (28-oz. can)

Salt and pepper to taste

Grated cheese for garnish (opt)

 

Bring peas to boil in 4 cups of water. Turn down and simmer for 45 minutes, or till tender. Sauté onions and garlic in olive oil till tender. Add peppers and stir for a few minutes. Add a pinch each of cayenne and thyme and stir.  Add tomatoes, additional 2 cups of water, and collards and bring to a boil. Simmer till greens are tender (at least 20 minutes for collards).  Add corn and okra and bring to boil again. Simmer till heated through. Garnish with chives, cilantro, and/or grated cheese.

Comments

[diedre]

Kel,
Sol and I are eating a little lower on the food chain. The recipes here have been a great help. Keep posting.
D