Black-Eyed Pea and Red Pepper Soup

From Vegan Family Meals by Ann Gentry (Andrews McMeel) -- More info

Popular in Southern cooking, black-eyed peas are small, tan beans that take their name from the blackeye-shaped mark on the inner curve of the bean. I have always loved eating them, though when I was growing up in Tennessee, I enjoyed them smothered with ketchup. Today, I prefer my black-eyed peas plain, as they have a unique flavor that I don’t want to cover up. Their earthiness combines well with tomatoes and greens; add to that a dash of heat from cayenne, and this recipe makes a thick and hearty bowl of soup.

Serves 6 to 8 (makes about 8 cups)

1 cup dried black-eyed peas
2 small bay leaves
2 cloves garlic, minced
About 6 cups water
1 teaspoon fine sea salt, plus more to taste
2 teaspoons olive oil
1 large onion, chopped
2 celery stalks, chopped
1 large red bell pepper, chopped
1 (15-ounce) can whole tomatoes, with juices
3 ounces collard greens, stemmed and cut into ½-inch squares (about 1 cup)
½ cup fresh or frozen corn kernels
2 teaspoons dried thyme
½ teaspoon freshly ground black pepper, plus more to taste
¹⁄8 teaspoon cayenne pepper
2 tablespoons chopped fresh cilantro

Combine the black-eyed peas, bay leaves, and garlic in a heavy saucepan. Add enough water to cover the beans by about 2 inches (about 3 cups), then bring the water to a boil over high heat. Decrease the heat to medium-low and simmer uncovered for 25 minutes until the peas are par-cooked; they should be soft but still hold their shape. Add the 1 teaspoon salt and cook 5 minutes longer.

Heat the oil in a heavy pot over medium heat. Add the onion and sauté until translucent, about 7 minutes. Add the celery and bell pepper, then cover and cook until the pepper begins to soften, about 4 minutes. Break up the tomatoes by squeezing them in your hands over the pot, then add the tomatoes and their juices to the pot. Stir in the collard greens and corn. Cook for 2 minutes. Add the thyme, the ½ teaspoon black pepper, and the cayenne pepper and cook for 3 minutes, stirring frequently.

Add the black-eyed peas and their cooking liquid and 3 cups of water to the pot. Increase the heat to high and bring the soup to a simmer. Decrease the heat to medium-low and gently simmer until the peas and greens are tender, about 30 minutes. Remove the bay leaves.

Add more water, if needed, to thin the soup to the desired consistency. Stir in the cilantro, and season to taste with more salt and black pepper.

Ladle the soup into bowls and serve.

The soup will keep for 2 days, covered and refrigerated, or for 1 month frozen. To rewarm, bring the soup to a simmer over medium heat, stirring occasionally and adding water to thin the soup to the desired consistency.