- serves 6 easily
- 2 cans of black-eyed peas – 2.5 cups
- 3 stalks of celery – 1.5 cups diced
- 2 large carrots – 1.5 cups cups diced
- 3 stems fresh parsley – 2.5 Tbsp diced
- 1 medium red onion – 2 cups diced
- 4 large garlic cloves – minced
- 1 bay leaf
- 1 quart vegetable stock
- 2 Tbsp + 2 tsp olive oil
- 1.5 tsp salt
- 1 tsp freshly ground pepper
- 1/2 tsp ground cumin
- serve with homedid cornbread
Southern dishes, how do I love thee? Well, with this sweet ‘n savory dish, it’s two things: healthy and cheap. This soup follows my two main new year’s resolutions, eat healthier and do so more inexpensively.
You look at these sweet legumes and can’t but fall in love with the dual-toned skin and soft texture.
You can feel good about eating these veggies and getting a healthy does of vegetarian protein in. I think all the flavors meld well into a slightly sweet, yet savory dish – without the traditional addition of bacon.
Can’t wait to make this again! You can check out my recipe on Wheat-Free Wednesday, too.
1. Start by warming up the 2 Tbsp of olive oil in a big saucepan or cast-iron skillet. Once fragrant, toss in the diced onion and minced garlic. Lightly sauté for 3 minutes; if they go dry, add in water (I added about 1/4 cup).
2. Add the vegetable stock, beans, carrots, celery, parsley, bay leaf, and spices. Stir to mix evenly. Turn up heat and bring to a simmer; cook for 20 minutes or until the vegetables are nicely tender. Stir in the remaining 2 tsp of olive oil, and remove the bay leaf lest your kid tries to eat it.
3. Here’s the trick to good soup: let it sit overnight so the flavors meld. If you’re looking to eat this tonight, let it sit for at least 30 minutes. Before eating it, gently reheat the soup on the stove and serve with fresh cornbread. Hope you enjoy, and happy new year, y’all!