A variation on a traditional “Vegetable Noodle Soup” I find this to be heartier and more “meaty” The key to this recipe is Liquid Smoke, which I love to use when cooking beans for a more smoky, almost “ham-y” flavor and scent.
Soup is a great way to use leftover vegetables both for vegetable broth (if you save clippings, skins, etc.) or to put in the actual soup. Sometimes, I will have bits of squash, leftover carrots and random amounts of chickpeas. Waste not, friends ;)
This soup is directly inspired by the flavors of Hoppin’ John and is sure to warm you from the inside out!
This is about eight servings.
1 cup dried black-eyed peas
1/2 tbsp of liquid smoke
1/2 cup chopped carrot
1/2 cup white/yellow onion, chopped fine
3 garlic cloves, minced
1/2 tbsp dried parsley
1/2 tsp salt
1/2 tsp black pepper
1/2 cup chickpeas
1 cup pasta shells, uncooked
4 cups vegetable broth
3 cups water
2 cups kale (or any other variety of green of your choice*)
+additional black pepper and salt to taste
+any vegetables you have and want to add!
- Rinse and soak your Black-Eyed Peas To start, you will want to rinse then soak your black eyed peas. I usually soak these overnight in a pot of water, with about 1-2 inches of water above them. If soaking overnight is not an option, opt for a quick-soak** Once you’ve soaked, drain the black-eyed peas and set aside.
- Cook onion and garlic In a separate heavy-bottom pot, cook garlic and onion until onion is translucent and garlic starts to brown. You can cook the garlic/onion in oil or water, whichever is preferred.***
WARNING, THESE NEXT STEPS MOVE FAST. Have ingredients measured and ready prior to moving forward so you do not burn anything!
3. Add black-eyed peas and chickpeas + liquid smoke. Stir until all ingredients are well-combined.
4. Add parsley, salt, black pepper. Stir again until well combined and evenly seasoned.
5. Add vegetable broth and water. Bring to a boil.
NOW WE ARE BACK TO NORMAL SPEED.
6. Add you pasta shells once at a boil and cook until desired pasta temp or per package instructions.
7. Simmer the soup on low low low until you are ready to eat it :) Prior to serving, add kale and simmer a couple of minutes to allow the kale to wilt into the soup.
This soup can be frozen then reheated. May need water if you do this!
*I prefer Lacinato Kale, but per picture above, I used a mixed green! Use what you have and don't fret if it isn't exact. That's the beauty of vegetables: they all taste good :)
**To quick-soak, simply soak for the amount of time that you have available THEN bring the black-eyed peas and water to a boil for 2 minutes then drain.
*** I usually will put a splash of water in the pot, heat the garlic and then add onions and 1/4 cup of water. This way, you are limiting the amount of oil that you use while cooking.