lunchpail

Black-eyed pea soup

Adapted from African Bites

Ingredients

• 1 block of tempeh, diced
• 1 large onion, diced
• 1 stalk celery, diced
• 3 teaspoons garlic minced
• [skip] 1 optional jalapeno, minced (can replace with 1/4 teaspoon cayenne)
• 1/2 teaspoon fresh thyme, minced
• 2 teaspoons Creole seasoning
  • 1/3 tsp paprika, 1/6 tsp onion powder, 1/6 tsp garlic powder
  • Rest about equal parts ground black pepper, white pepper, dried oregano, dried parsley, dried thyme, dried basil.
  • [skip] Add cayenne to taste.
• 1 bay leaf
• 1 can black-eyed peas (if using dry: pick through, soak overnight, and cook longer) [skip puréeing peas]
• 1 bunch collard greens (or kale/other hearty leafy green), cut into bite-sized pieces // sub 1 bag frozen okra if available
• About 6 cups chicken broth - just enough to cover the other ingredients

Instructions

1. In a Dutch oven, saute tempeh until golden, about 4-5 minutes. Set aside.
2. Throw in the onion, celery, garlic, jalapeno, thyme, Creole seasoning, and bay leaf. Saute for 3-5 minutes until the onions are wilted and aromatic.
3. Add beans, greens, and chicken broth. Stir and bring to a boil.
4. Reduce heat to a simmer and cook uncovered until greens are cooked through, about 10 minutes. Meanwhile, use a large spoon to mash some of the beans against the side of the pot to make the soup creamier and thicker.
5. Remove the bay leaf.