+SF +GF
This recipe can be worked to fit the vegetables of the season. When kale makes an appearance in summer, use that. When bok choy makes its way in the winter months, choose it for its mild flavor, similar to that of cabbage. But if you can, make black-eyed peas a constant in this soup, as it’s the cornerstone of the recipe, giving way to a very earthy broth. —MR
SERVES 6
½ large red onion, diced
3 cloves garlic, roughly chopped
4 large carrots, cut into thin circles
4 celery stalks, cut into ¼” (6-mm) pieces
½ tsp ground sage or chopped fresh sage (optional)
1 tsp ground ginger
Pinch of salt
8 cups (1.9 L) vegetable stock
2 small tomatoes, halved
2 cups (400 g) dried black-eyed peas
3–4 large handfuls kale, roughly chopped
2 handfuls mushrooms, roughly chopped
2 heads bok choy, chopped
Pinch of red pepper flakes
Salt and pepper, to taste
I highly recommend using dried beans, but if you are short on time, use 3 to 4 cups (510 to 680 g) of canned beans. Add them toward the end of the cooked soup, the last 30 minutes or so—we don’t want them to turn mushy.
Now warm the olive oil in a saucepan and sauté the onion and garlic until tender, about 5 minutes, over medium heat. Add the carrots, celery, sage, ginger and a pinch of salt. Sauté for 15 minutes.
In a very large cooking pot, add the vegetable stock, tomatoes, dried beans and previously sautéed vegetables; cook over medium heat for 2½ hours.
Add in the kale, mushrooms and bok choy, and cook over medium heat for the remaining 30 minutes. Add a pinch of red pepper flakes for heat, salt and pepper to taste and enjoy this nourishing soup!