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I'm not pulling your legume, this soup is delicious.

I'm not pulling your legume, this soup is delicious.

I’ve been buying dried beans and lentils recently with plans to make soup. I know that summer is upon us and cool drinks, light meals, and evenings out with friends are what we normally crave. Warm soup is not usually on that list. But I’m telling you this soup is just as wonderful in the summer as it is in the winter.

Perhaps you work in a cold office building, or your husband likes the AC temperature so very much colder than you do, or maybe you just like a good bow of soup any time of year just as I do. Whatever the reason, this is a must try soup.

Time: 1.5 hours, plus overnight to soak the beans
Servings: 10

Ingredients

  • 2 cups dry black-eyed peas, soaked overnight

  • 8 cups veggie stock

  • 1 lb hot Italian veggie sausage, removed from its casing

  • 300 g yellow onion, diced

  • 340 g red or yellow potatoes, diced

  • 160 g celery, sliced into ½ inch pieces

  • 150 g diced tomato

  • 75 g carrots, sliced into ¼ inch pieces

  • 6 cloves garlic, minced

  • 4 Tbs butter, divided in half

  • 3 g rosemary, finely minced

  • 2 tsp salt

Directions

Place the dried beans into a large bowl and cover with 3 to 4 inches of water above the beans. Soak overnight.

Once the beans have soaked overnight add them to a large heavy-bottomed stock pan along with the veggie stock. Bring to a boil and reduce to a simmer. Simmer for an hour. 

Beans in pot

While the beans are simmering, dice the onions, celery, carrots, and potatoes. In a large frying pan, place 2 Tbs of butter and sauté the onion until brown. Once the onion has browned, remove it from the pan and add in the celery and carrots along with the rest of the butter. Cook the celery and carrots on medium heat until just soft. Once soft, remove from the pan.

Browned onions
Celery and carrots cooked until soft

Dice the tomato and set aside. Strip the rosemary leaves from the stalk, finely mince, and set aside. Remove the outer skin from the garlic, finely dice, and set aside.

After the beans have simmered for an hour, turn off the heat and add to the pot the garlic, potatoes, onion, celery, carrots, rosemary, and salt. Cover and allow to sit while the sausage is being cooked.

Add the veggie sausage to the frying pan and set to medium heat. Use a wooden spatula to break apart the sausage while cooking until brown. Once browned, add the sausage into the soup pot and bring back up to a boil. Reduce the heat and simmer until the potatoes are tender (just a few minutes).

Browned veggie sausage

Once the potatoes are tender, remove the pot from the heat and add in the tomatoes. Give the soup a good stir. It’s ready to serve whenever you are!

Black-eyed soup in pot
Soup in a bowl ready for eating
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