New Year’s Eve Soup!

For New Year’s Eve, I made this tasty soup incorporating black-eyed peas (for good luck), greens (for prosperity), and assorted veggies that were hanging out in my fridge in quantities not quite large enough to make them into a whole dish (for rainbows!) I recently impulse-bought some filé powder at The Spice House in Chicago, having absolutely no idea what that even tasted like, and this was the perfect opportunity to try it out. Leave it out or use some other tasty herb that you like, if you can’t find it, but if you can, it really adds an interesting and complex flavor to this delicious soup.

1 Tbsp olive oil
1 small onion, chopped (I used a red onion)
1 sweet potato, diced into bite-sized pieces
6-8 cloves garlic, minced
2 tsp smoked paprika
2 tsp filé powder
1 tsp black pepper
4 cups veg broth
3-4 cups water (to be added 1 cup at a time)
4 cups pre-cooked black-eyed peas (or 2 cans)
1/2 cup brown basmati rice
1/2 cup beluga lentils (or whatever lentils)
several handfuls of greens (I used kale since that’s what I had; collards or mustard greens would be commonly used in the Southern USA tradition, while spinach is more of a Jewish tradition, but any green leafy vegetables will work!)
any veggies you have in your fridge that you’d like to throw in (I had red cabbage and some broccoli stems)
1/2 cup apple cider vinegar
2 Tbsp nutritional yeast (optional)
hot sauce

Heat the olive oil in the bottom of a soup pot. Saute the onion for 3 minutes or so, then add the potato and garlic and stir for a minute or two. Add the seasonings, broth, 1 cup of water, peas, rice, and lentils. Bring to a boil, then reduce heat to medium-low and cook covered for about 30 minutes. Add more water to thin, as needed. Add the greens and any other veggies you’re using, and the apple cider vinegar and nutritional yeast. Taste for seasoning. Serve with hot sauce.

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One Response to New Year’s Eve Soup!

  1. Rachel says:

    So yummy! Happy New Year! Wishing you a joyful and music filled 2014!

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