Smokey Black-eyed Pea Soup with Chard and Roasted Corn
Black-eyed peas are a tradition soul food. They were first introduced to the Southern United States as early as the 17th century. Eating black-eyed peas on New Year’s day is said to bring prosperity and luck in the new year. So why not have this positive notion year-round with a simplified version of a traditional soul food.
This recipe also feature chard, a nutritious leafy green, making it a popular component of healthy diets. The bitterness of the leaves will fade as they are cooked in the sweetness of tomatoes and sweet shallots. The sweet smokey flavors will leave you feeling full, satisfied and truly nourished.
1 bunch of chard
1 box organic vegetable stock
2-3 large tomatoes, diced
3 large garlic cloves
1 shallot, minced
1 cup of black-eyed peas, cooked and drained of liquids
1 ear of corn
2 tb. Olive Oil
1 Tb Smoked Paprika
1/2 tsp Cumin
pinch of Cayenne(optional)
Salt and Pepper to taste
Boil water and cook corn for 10 minutes. Take out of water, dry with a paper towel and brush with Olive oil. On medium-high, grill corn until outside is roasted.
Add olive oil to a soup pot. Saute shallots for 2 minutes, until soft. Add garlic and saute for one minute to release flavor. Add in freshly diced tomatoes and saute for 4-5 minutes.
Add vegetable stock, black-eyed peas, and spices. Stir until spices are evenly blended.
Add Sliced chard into this ribbons and slowly add them while stirring. Soup is done once chard is tender. About 1 minute.
Serve with roasted corn on the side or slice off of the cob and add to the soup.