Wednesday, April 14, 2010

Black Eyed Pea Soup with Potatoes, Corn, and Spinach

Whenever it rains, I can’t help but want a warm bowl of soup. This vegetable soup is hearty, while still light and delicious. To make this vegetarian, substitute vegetable broth for chicken broth. A great alternative to spinach would be kale or Swiss chard. This soup can be made a day ahead by following the recipe, but leaving out the spinach until you are ready to serve. Great for a cold rainy day!

What You Need:
1 – 15 oz can black eyed peas, drained
2 – 32 oz boxes low sodium chicken broth
1 small onion, diced
2 ears corn, kernels removed
1 potato, 1" dice
3 stalks celery, chopped
1 ½ cup shredded carrot
8 oz green beans, cut into 1” pieces
1/3 cup Italian parsley, minced, plus more for garnish
1 Tbs extra virgin olive oil
Salt and pepper to taste

What To Do:
Heat oil in a soup pot over medium heat until hot. Combine celery, carrot and onion and sauté for 9 minutes. Vegetables will be softened, but not completely cooked.

Add broth and diced potato and bring to a boil. Boil for 6 minutes and then add corn and beans. Bring soup back to a boil and cook for another 3 minutes.

Turn off the heat and add spinach, beans , corn and parsley. Stir well and then put lid on pot. Once spinach wilts slightly, serve with warm bread or grilled cheese.

Serves Many

Bon Appétit!



your post is up!!

Mary said...

Heading over right now to check it out :D