Monday, September 24, 2012

Black-Eyed-Pea Soup with Quinoa

Ingredients:
1 bag of black-eyed peas (2 c. dried)
3 2-3" pieces of kombu (or 3 bay leaves)
8 c. plus 1/4 c. veg. broth (see link for my video for homemade recipe)
http://www.youtube.com/watch?v=KytvPc251uo
1 red onion
4 cloves garlic, minced
3 carrots, chopped
3 celery stalks, chopped
1 green bell pepper, chopped
4 tomatoes, deseeded and chopped
2 T. fresh oregano (or 2 t. dried)
1 bunch spinach, de-stemmed and chopped
3 T. apple cider vinegar
the juice of one lemon
3 T. fresh cilantro, chopped
salt and pepper to taste
3 c. cooked quinoa

Soak beans in a large pot of water overnight with one piece of kombu.  Drain and rinse, reserving the kombu.

In a large soup pot, add 1/4 c. veg broth over med.-high heat.  When hot, add in this order as you chop; onion, garlic, green pepper, carrot, celery, and 2 remaining pieces of kombu.  Add tomato and oregano and cook a few minutes more.  Add beans and remaining broth and bring to a boil, skimming off any foam that arises.  Reduce heat, cover, and cook for one hour.  

Add chopped spinach and apple cider vinegar and cook 15 min. longer.  Meanwhile, in a medium saucepan, cook quinoa according to package directions.  Preferably, use additional veggie broth in place of water for improved flavor.

When soup is ready, add lemon juice, cilantro, and season with salt and pepper to taste.  Cook an additional 15 minutes, then let cool a bit.  Remove kombu and puree with a hand-held immersion blender or in batches in a food processor.  Add quinoa and serve. MMMMMM



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