So, I better like what I make and it better be worth the effort because that's just it--the problem with soup is the prep time, not the complexity or skill, but the chopping, dicing, simmering, and all that--skills you have but which 'take time.'
So, if you are up for making this delicious winter soup plan to do so over the weekend, and get the folks together. Have them bring salad and bread--dinner served! This is a great vegetarian option for your "meatless-save-the-budget" meal night, just sayin'.
4. In a large skillet, heat the oil and saute the mushrooms, carrots, garlic and leeks, approx 5 minutes.
6. Add the tomatoes and black-eyed peas.
11. Ladle into your bowls, sprinkle with cheese and add red pepper flakes if your into that kind thing!
(Adapted from Better Homes & Gardens 'Holiday Recipes' magazine)
Large non-stick skillet
Large Dutch oven or 5 quart saucepan with lid
Wooden spoons, for stirring
32 oz of vegetable broth (or make your own from bouillon)
3 cups of water
1/2 cup pearled farro
1 1/2 cups carrots, peeled and coarsely chopped
2/3 cups leeks, chopped and soaked in ice cold water
2 cloves garlic, minced
2 Tbls olive oil
4 cups kale or collards, coarsely chopped
1 (15 oz) black-eyed peas, drained
1 (28 oz) diced tomatoes, partially drained
1 tsp thyme, marjoram, basil, or oregano
Salt & pepper to taste
Parmesan or pecorino cheese shaved
1. Wash your hands.
2. Chop your leek, soak in cold water x 5-10 minutes (CRITICAL), and drain. Set aside.
5. Bring the broth and water to a boil. Add farro, cover and simmer x 15 minutes.
9. Stir and bring everything to a boil. Then cover and simmer for 15 minutes.