The sun is finally out and the park is aglow as Londoners everywhere take to their shorts and give their pasty white legs a double dose of the ol’ Vitamin D. While the lucky lads with gardens flock to their barbecues, I turned to the soup pot and a recipe I’ve been meaning to try: Susan’s Spicy Collards and Black-eyed Pea Soup.
I didn’t have collards or black-eyed peas, so I improvised with chard and mixed beans. Susan’s recipe calls for hot sauce, cayenne AND chipotle pepper. Yes, this is one spicy meatball (sans meat). I skipped the hot sauce and went easy on the cayenne for a subtle heat. The result? Freakin’ amazing, man. The tomato paste makes everything uber-rich and delicious. Tim and I mmm’d and aah’d as we ate. This is more of a chili than a soup, and I was glad I decided to serve it with vegan cornbread.
Oh by the way, cooking this soup requires very few brain cells. And it’s fast and nutritious to boot.
And one more thing, the recipe estimates the true amount of beans and greens I actually used. Add more or less of these ingredients to suit your mood. I can also see carrots being good in this.
Spicy Greens and Beans
2 Tablespoons olive oil
2 onions, diced
2 ribs celery, diced
1 green bell pepper, diced
4 cloves garlic, minced
4 cups of cooked beans
4 cups chopped chard, spinach, or other leafy green
1 teaspoon oregano
1 16-ounce can tomatoes
2 cups veggie broth
pinch of cayenne
1/2 teaspoon chipotle pepper
1/2 teaspoon smoked Spanish paprika
2 Tablespoons tomato paste
1/4 teaspoon black pepper
salt to taste
water as needed
Heat the oil in a big pot. Add onions and cook on a low heat until onions are soft, not brown. Add the celery, bell pepper and garlic and cook for another 3 minutes or so, stirring occasionally.
Add everything else. Put in more water if you want it more soupy. Bring to a boil and then simmer for at least 25 minutes to let all of the flavors mingle.
Serve with brown rice or cornbread.