Smoky Black-Eyed Pea Soup with Sweet Potatoes and Mustard Greens
Black-eyed peas offer some of the delicious earthiness of green peas, but also a savory touch. Use any dark leafy greens you'd like, fresh or frozen, in place of the mustard greens. Julienne kale or collard greens are excellent choices, and are equally antioxidant-rich.
INGREDIENTS | SERVES 10–12
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 ribs celery, chopped
- 1 carrot, peeled, chopped
- 2 teaspoons salt
- 1 teaspoon dried thyme
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 dried chipotle chili, halved
- 2 bay leaves
- 1 pound dried black-eyed peas or navy beans, washed and picked through for stones
- 2 quarts vegetable stock or water
- 1 large sweet potato, peeled, diced into 1-inch cubes
- 1 package (10 ounces) frozen mustard greens, chopped
- 1 can (22 ounces) diced tomatoes
- Croutons of cornbread or other bread for garnish
- Chopped cilantro for garnish
In a large, heavy-bottomed Dutch oven over medium heat, heat the oil for 1 minute. Add celery, carrot, onion, and salt; cook 5 minutes, until onions are translucent.
Add thyme, oregano, cumin, chipotle chili, and bay leaves; cook 2 minutes more.
Add black-eyed peas and vegetable stock. Bring to a boil, then simmer 2 hours until beans are very tender, adding water or stock if necessary.
Add the sweet potatoes and cook 20 minutes more.
Stir in chopped mustard greens and diced tomatoes. Cook 10 minutes more, until the potatoes and greens are tender. Adjust seasoning with salt and pepper, and consistency with additional vegetable stock or water. The soup should be brothy.
Serve garnished with cornbread croutons and a sprinkling of chopped cilantro.