Black-eye Pea Soup with Ham
In the South it is a long held belief that cooking and eating Black Eyed Peas on New Year’s Day will bring you good luck and prosperity all year. Here is one of our favorite ways to eat them from blog...
Dreamers would like you to look beyond their mobile metal exterior. They're not just a food truck. They state, "We’re a mobile community center and creativity platform." So while you're safely waiting on your specialty pizza or bowl from a distance, take one of their creative prompts and build something, write something, dance something, or take a photograph. Not only are the folks at Dreamers determined to light your creative fire, they're going to make sure you take away something healthy and allergen friendly, more robust and colorful than simply a side salad, like this take on the famous Tuscan bread and vegetable soup.
Ingredients
- olive oil
- 2 pounds turkey sausage or Italian sausage, sliced
- 2 tablespoons minced fresh sage
- 2 large sweet onions, diced
- 5 celery stalks and greens, roughly chopped
- 3 large carrots, roughly chopped
- 4 cups kale, destemmed and roughly chopped
- 2 leeks, whites only, cleaned and chopped
- 2 tablespoons minced fresh rosemary
- 2 tablespoons minced fresh thyme
- 2 garlic cloves, minced
- 32 ounces chicken broth
- 8 ounces tomato paste
- 2 turnips, lightly peeled and cubed
- 2 16-ounce cans diced tomatoes
- salt and pepper to taste
- 2 16-ounce cans white beans
- Parmesan and Asiago cheese
- sliced Italian bread
Preparation
1. Cover the bottom of 4-quart or larger Dutch oven with a good amount of olive oil. Over medium high heat, sauté sausage and sage until sausage loses its pink color.
2. Add onion, celery, and carrots and sauté until onions become translucent and vegetables soften, 5-8 minutes. Add kale, leeks, rosemary, thyme, and garlic. Stir and cook another 5-8 minutes until kale wilts.
3. Add enough chicken broth to cover vegetables. Add tomato paste, turnips, diced tomatoes, and salt and pepper, and stir to combine. Reduce heat to medium and cook about 40 minutes.
4. Add half the beans with their cooking liquid. Mash the remaining beans and add to thicken the soup. Simmer 15 minutes, then bring to full boil again before serving.
5. Top with Parmesan and Asiago cheese. When ready to serve, place a slice of bread in bowl and cover with soup. Add olive oil and ground pepper individually to taste.
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