Nashville January 20, 2020…..24 degrees and Cloudy.
If you follow Food on Fifth you are probably aware that we like soup. All kinds and flavors of soups have been shared over the years, soups for vegetarians, soups for meat lovers, pots of soup both large and small….winter soups and all-year long soups.
This is one of my new favorites and was created using what I had on hand with the requirement that it was quick to prep and cook, while being healthy and delicious. Four ingredients and 30 minutes later, not counting the salt and pepper, dinner was ready. It is just as “easy-as-this”.
When in doubt, make soup.
4 Ingredient Black Bean & Sweet Potato Soup
- 4 cups chicken stock, chicken bone broth or vegetable broth for the vegetarians
- 2 cans black beans, rinsed
- 2 sweet potatoes, peeled and chopped
- a large handful of baby spinach leaves
- sea salt and coarse black pepper
- Bring stock or broth to a low boil over medium heat. Add the chunks of sweet potato and cook for 15 minutes or until potatoes are “fork tender”. Add the black beans, salt and pepper to taste and cook for 10 minutes longer. Toss in the handful of spinach at the end and cook for another 5 minutes until spinach is wilted.
- Serve this healthy, simple soup hot and steamy. It is as easy-as-that!
Some say there is no such thing as “good or bad luck”….maybe so, maybe not.
Do you believe the Southern lore based around eating black-eyed peas and greens on New Years Day? That doing so will bring you good luck all year? Is this a tradition to which you adhere?
Other than us all needing as much good luck as we can find, I truly love this humble pea…dried or frozen in the winter, fresh in the summer. See this colander of peas? My good friend, Stephanie gave me a bag of fresh, frozen black-eyed peas from her Mother’s garden in West Tennessee as a holiday gift and I cannot think of many things better.
I started my pot of soup early on New Years Day…letting it simmer with ham pieces, carrots and zucchini. This year I made more of a traditional soup with tomatoes and broth. I tossed in a few handfuls of fresh spinach right at the end. This is bright colorful recipe. 2017 has been harsh politically, and the world in general could use some “good luck vibes”. So eat your peas and stir up some good luck….it’s never too late!
Good Vibes Black-eyed Pea Vegetable Soup
- 8 ounces cooked ham cut into small chunks
- 4 carrots, peeled and sliced (I used the pretty multicolored carrots)
- 2 celery stalks, chopped
- 1 cup chopped onion
- 2 small to medium zucchini squash, chopped
- 3 Tablespoons olive oil
- 4 cups frozen black-eyed peas, thawed
- 2 cans stewed tomatoes with juice
- 2 cups chicken broth
- 2 handfuls of baby spinach
- salt and freshly ground black pepper to taste
- In a large stock pot heat olive oil over medium high heat. Toss in ham, carrots, celery, onion and zucchini and cook just until vegetables are almost soft. Stir often.
- Add black-eyed peas, tomatoes and chicken broth. Add 2 cups water. Season with salt and black pepper. Bring pot to a boil, turn to simmer and cook for about 30 minutes or just until peas are firm-soft.
- Toss in baby spinach leaves and stir into soup. Spinach will wilt quickly.
- Serve hot with your favorite cornbread or crackers. Good Luck!