Yesterday was a nice comfort food day in the kitchen. Easy recipes and lots of warm flavor. While making my banana walnut bread, I soaked some black-eyed peas for an hour and then cooked up some really low-prep soup. Dry black-eyed peas soak fast and cook fast, so they are an ideal bean to have around. Black-eyed peas are creamier than your average bean and green chard is milder than your average dark green, making this soup a very effective comfort soup!
black-eyed pea soup with green chard
This recipe’s quantities are dictated by need. This is the quantity that I made for Greg and myself — we had two bowls each, served a friend who stopped by a bowl, and have enough for another bowl each leftover in the fridge (though the chard in the pot has mostly been consumed).
Soak 1.5 cups of black-eyed peas for an hour
Drain, rinse and put into large stock pot
Rinse 1/2 cup of brown rice (I used brown jasmine in mine) (and I always rinse my rice, just because I have no idea if rice is treated with talc) and add rice to the stock pot
Fill the stock pot with water a couple of inches above beans and rice and bring to a boil
Cook on high for 20 minutes
Meanwhile, chop 1 onion, 1 or 2 cloves of garlic, and remove leaves from the thick stalks of 1 bunch of green chard (no chopping of chard is necessary as it cooks down so much, but if you want it more evenly distributed throughout your soup, go for it.)
Add onion, garlic, green chard and 1 or 1.5 tablespoons of veggie bouillon to pot and cook for another 20 minutes, or until rice is done.
And that’s it. The quality of your veggie bouillon will affect the final flavor of your soup, so you could also add some more spices to adjust to your liking — I use Rapunzel Vegetable Broth powder, and I have to say that this might be a key ingredient to making this soup awesome. I recommend salting this soup only after cooking, if at all. Salting a dish while it’s cooking masks the flavor of the salt and you end up using way more. Plus, your veggie bouillon probably has more salt than you realize, unless you have low sodium bouillon. When you salt right in your bowl, you can more effectively control your salt-intake and the flavor of the salt is much more prominent.
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