Ever since I made Black Eyed Peas and Ham Hocks the other day, I’ve been craving more of the stuff. Craving! Recently, I was speaking to one of my friends and I asked her what she had to eat that day….wait, I told her I made this awesome soup that day to which she replied that she, too, had made soup that day. So curiously, I asked her what type of soup she made; to which she replied “Everything soup”….so of course, I want to know what’s “everything soup”…..she said “uh…everything I could find in the refrigerator” *laughs out loud*. I still find it funny. BUT this is how I could describe my soup. An everything soup. This, That, The Other: a confetti of ingredients. I’ll secretly call it everything soup in my head but today I’ll say aloud just for you guys “Here’s my Black Eyed Peas and Collard Greens Soup”
Adapted from these three recipes:
1 (15 ounce) can of Goya black eyed peas*
8 ounces of field peas from my MIL
2 cups of cubed dry cured ham
1 cup chopped carrot
1 cup chopped celery
3 cloves chopped garlic
2 tomatoes, diced
1 tsp dried thyme
4 cups chicken broth
1/2 red bell pepper, diced
1 bay leaf
6 cups water
4 cloves garlic, minced
1 large yellow onion, finely chopped
1 bunch (about 3/4 pound) collard greens, ribs removed and thinly sliced
I also added 3 potatoes, diced
Cornmeal dumplings (recipe follows)
1. Heat the oil in a large pot over medium heat. Add the onions, carrots and celery and sauté until soft and translucent, about 6-8 minutes.
2. Add the red pepper, bay leaf, garlic, thyme and sautee some more (about 2 minutes)
3. Add peas. My field peas were already precooked by my mother in law and the black eyed peas that came in the can were soft.
4. Add water and chicken broth next and allow to simmer for about 20 minutes.
Note: This ham is my favorite type of ham: dry cured ham or as I like to call it “salt ham”. It reminds me of prosciutto just a little.
5. Add tomatoes, collards and ham one after the other.
6. Let this cook for 45 minutes on low heat. In the mean time, I made my cornmeal dumpling (spinners). They remind me of gnocchi. Then added them to the pot.
7. In the last 15 minutes of cooking, add diced potatoes
8. Salt and pepper to taste. Serve in bowls and enjoy!
This soup was sooooooooooo good. It had a little bit of everything. Rich, heart warming and so delicious that I ate 2 bowls in one sitting and then another bowl for breakfast the next day!
Now on to the recipe for cornmeal dumpling (spinners)
1/2 cup cornmeal
1/2 cup flour
1/2 tsp baking powder
1/2 cup water
1/4 tsp salt
1. Mix very well all the dry ingredients together
2. Add water and knead together. It will be a moist, sticky dough. You can add more flour/cornmeal if you prefer.
3. You can either spoon them directly into the pot or make balls of them. I made small balls.
4. Drop them into your pot of soup or broth (Soup in my case) and cook.
Soup again for me the next day! Yummmmyyyy!
Bye For Now…..