Black-Eyed Peas, Mushroom, and Kale Soup ~ Vegan

 

Black-Eyed Pea, Mushroom, and Baby Kale Soup

This vegan soup is packed with flavour. It gets its savoury meatiness from the umami-rich miso paste and chewy oyster mushrooms.

Ingredients:

2 tbsp (30 mL) olive oil
1 cup (250 mL) onion, finely chopped
1 cup (250 mL) celery, finely chopped
3 tbsp (45 mL) garlic, finely chopped
1/2 lb (225 g) brown cremini mushrooms, quartered
1/4 lb (115 g) oyster mushrooms, sliced into thin strips
4 cups (1 L) mushroom or vegetable stock
1 tbsp (15 mL) red miso paste
1 can (540 mL) black-eyed peas, drained and rinsed
1 bay leaf, fresh or dry
2 cups (500 mL) baby kale
Salt and freshly ground pepper

Directions:
In a large pot, heat oil over medium-high heat. Add onions and celery, and cook for 10 minutes until golden.

Reduce heat, add garlic and both mushrooms, and cook for 15 minutes.

Slowly add stock, miso paste, black-eyed peas and bay leaf. Bring to a boil, lower heat and simmer for 10 minutes.

Stir in kale and allow to wilt, about 2 minutes.

Season to taste with salt and black pepper, and serve.  Serves 4

Senate Bean Soup

Senate Bean Soup

Recently, I have become acquainted with the Rancho Gordo Heirloom Beans.  You may question what makes these beans different or special.  It is strictly in the texture and taste, and in my opinion, uncomparable.  

Ingredients:
1/2 pound dried Rancho Gordo Yellow Eye Beans
1 pound smoked Ham hocks cut crosswise in three or four pieces
1/2 yellow or white onion, chopped
2 tablespoons butter
Salt and pepper to taste

Directions:

Rinse beans and pick over for any debris.  Place beans in a large pot and add water to cover by about 2 inches.  Bring to a boil, then reduce the heat to low.  Add ham hocks, cover the pot, and simmer stirring occasionally, until beans are soft, 1 to 3 hours.  Add more hot water as needed to keep the beans snd ham hocks covered with liquid.

Remove ham hocks and set aside to cool.  Dice meat and return to soup.

In a small pan over medium-low heat, lightly brown the onion in the butter.  Add to soup.  Before serving bring to a boil and season with salt and pepper.   Serves 4 to 6