We’re not much for luck or superstition around here, but we are all for blackeyed peas and cornbread (and football) on New Years Day!
This Blackeyed Pea & Vegetable Soup is what you on January 2nd or 3rd or 4th with all those leftover peas that have been basking in their wonderful, rich pea juiciness.
The soup is loaded with veggies – 10 of them, to be exact – which just feels so right after the holidays, especially if you’re taking part in our January God Foods Challenge!
New Years or not, this healthy veggie-rich soup, is sure to please!
- 2 T. butter or pastured tallow
- 2 cloves garlic minced or pressed
- 1 cup chopped yellow onion about 1 medium
- 1/2 green bell pepper chopped
- 1 cup chopped celery about 2 stalks
- 1 cup carrot slices about 2 medium carrots
- 4 cups chicken stock
- 2 large fresh tomatoes chopped
- 1 cup cut fresh green beans ends removed from beans and sliced into thirds
- 4 oz white mushrooms sliced
- 1 cup fresh or frozen sweet corn kernels
- 2 cups cooked blackeyed peas plus 1 cup of pea "juice"
- 1 Tbsp fresh rosemary
- 1 Tbsp fresh thyme
- 2-3 slices pastured bacon
- Heat butter in stock pot, then add garlic and onion and heat until onion is slightly translucent.
- Add bell pepper, celery, carrots and chicken stock. Bring to a simmer and cook until carrots are fork tender.
- Add remaining ingredients (except the herbs and bacon) and simmer for about 20 minutes. Add rosemary and thyme and cook for a few more minutes until they release their flavor into the soup.
- Roughly chop the bacon and brown in a pan. Add cooked bacon and drippings to the soup pot. Give it a good stir and serve.
Omit the bacon for a vegetarian version of this soup. Adding 1/2-1 cup of barley to the pot along with the green beans and remaining vegetables (after carrots are softened) is another option.
- 1 cup medium grind cornmeal
- 1 scant cup whole wheat pastry flour measure 1 cup, then remove 1 Tbsp
- 1 Tbsp baking powder
- 1/2 tsp salt
- 2 Tbsp maple syrup or honey
- 1 egg
- 1 cup milk
- 1/4 cup butter melted + extra for preparing baking pan
- Preheat oven to 425 degrees.
- In large bowl, stir together dry ingredients.
- In a small bowl, mix egg, milk, butter and maple syrup/honey.
- Add wet ingredients into large bowl and gently stir all until just combined.
- Pour mixture into buttered 8 inch square baking pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean (note the top will not brown much even when the bread is done).
This version is pretty "grainy," but using a finer ground cornmeal and/or replacing a little more of the cornmeal with whole wheat flour would also work if a smoother texture is desired.