Savory Black-Eyed Pea and Mustard Greens Soup with Rice
This comforting soup is a delightful fusion of hearty black-eyed peas, vibrant mustard greens, and aromatic spices, making it the perfect dish to warm your soul on a chilly evening. Adapted from 'Vegetable Soups from Deborah Madison's Kitchen', this recipe combines the earthy flavors of black-eyed peas with the robust taste of browned butter and toasted sesame oil, creating a rich, nutty base. Enhanced by the smokiness of Spanish paprika and a hint of spice from red pepper flakes, the dish is nourished with fresh vegetables, resulting in a wholesome, satisfying meal. Serve it with rice for added texture and a splash of your favorite hot sauce for that extra kick. This soup is not just a meal; it's an experience that celebrates comforting flavors in every spoonful.
8
Servings
N/A
Calories
20
Ingredients
Ingredients
Butter
2 tablespoons (Melted and browned)
Toasted sesame oil
1 tablespoon (Added to the soup pot)
Onions
2 medium (Finely diced)
Bay leaves
2 (Whole)
Celery ribs
2 (Diced)
Garlic cloves
2 (Chopped)
Dried thyme
1 teaspoon (Dried)
Hot red pepper flakes
1/2 teaspoon (Dried)
Spanish smoked paprika
1 teaspoon (Dried)
Ground cumin
1 teaspoon (Dried)
Celery leaves
3 tablespoons (Chopped)
Tomato paste
1 tablespoon (Added to the soup pot)
Frozen black-eyed peas
2 cups (Soak dried peas overnight if using dried)
Water
2 quarts (Used for soup)
Sea salt
1 teaspoon (For cooking)
Sea salt
To taste (For seasoning)
Fresh ground pepper
To taste (For seasoning)
Mustard greens
1 bunch (Washed and chopped)
Cooked brown or white rice
1 cup (Cooked)
Hot sauce
To serve (On the side)
Instructions
1
In a large soup pot, melt the butter over medium heat and allow it to cook for several minutes until it achieves a golden brown color and nutty aroma.
2
Once browned, add the toasted sesame oil followed by the onions, bay leaves, diced celery, chopped garlic, dried thyme, hot red pepper flakes, smoked paprika, ground cumin, and chopped celery leaves.
3
Sauté the mixture, stirring occasionally, until the onions are beautifully caramelized, roughly 20 minutes.
4
Incorporate the tomato paste into the mixture and stir well. Then, add the black-eyed peas (drain if using soaked dried peas), 2 quarts of water, and 1 teaspoon of sea salt.
5
Bring the mixture to a simmer, cover, and let it cook until the peas are tender, which may take about 1.5 hours for dried peas.
6
While the soup simmers, prepare the mustard greens by removing the leaves from the stems. Rinse well under cold water and then simmer in a pot of salted water until tender, about a few minutes.
7
Once tender, drain the mustard greens in a strainer, rinse with cold water, chop them coarsely, and set aside.
8
After the black-eyed peas are tender, taste the soup and adjust the seasoning with more salt and freshly ground pepper as needed.
9
Stir the chopped mustard greens into the soup for added nutrition and flavor.
10
To serve, place a few spoonfuls of cooked rice in each bowl and ladle the soup over it. Offer Tabasco, Crystal, or your favorite hot sauce on the side for added spice.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the flavor profile of this Savory Black-Eyed Pea and Mustard Greens Soup?
The soup features a rich, nutty base from browned butter and toasted sesame oil, complemented by the smokiness of Spanish paprika and the earthy flavors of black-eyed peas and mustard greens.
How many servings does this recipe yield?
This recipe is designed to yield 8 servings.
Is this soup considered vegetarian?
Yes, this soup is vegetarian as it uses butter, vegetables, beans, and grains without any meat products.
Can I use dried black-eyed peas instead of frozen?
Yes, you can use dried black-eyed peas; however, they should be soaked overnight and drained before cooking. They will take about 1.5 hours to become tender.
How do I properly brown the butter for this recipe?
Melt the butter over medium heat for several minutes until it achieves a golden brown color and a distinct nutty aroma.
What spices are used to season the soup base?
The soup is seasoned with dried thyme, hot red pepper flakes, Spanish smoked paprika, ground cumin, and bay leaves.
How long should I sauté the onions?
The onions should be sautéed for roughly 20 minutes until they are beautifully caramelized.
How do I prepare the mustard greens?
Remove the leaves from the stems, rinse them well under cold water, and simmer in salted water until tender before chopping and adding them to the soup.
How is the soup served?
Place a few spoonfuls of cooked rice in each bowl and ladle the hot soup over the rice. Serve with hot sauce on the side.
What kind of rice is recommended for serving?
The recipe suggests using either cooked brown or white rice.
Does this recipe use tomato paste?
Yes, 1 tablespoon of tomato paste is stirred into the caramelized onion mixture to add depth of flavor.
Which hot sauces pair well with this soup?
Tabasco or Crystal hot sauces are specifically recommended, though you can use any of your favorite hot sauces.
What is the role of toasted sesame oil in this recipe?
Toasted sesame oil is added to the browned butter to enhance the rich, nutty base of the soup.
Are celery leaves used in this soup?
Yes, 3 tablespoons of chopped celery leaves are added to the aromatics for extra flavor.
How much water is needed for the soup liquid?
The recipe requires 2 quarts of water.
Is the soup spicy?
The soup has a mild heat from 1/2 teaspoon of hot red pepper flakes and can be made spicier with the addition of hot sauce at the table.
Can I substitute mustard greens with something else?
While mustard greens provide a robust taste, you could substitute them with other hearty greens like kale or collard greens, though the flavor profile will change slightly.
How much garlic is required?
The recipe calls for 2 chopped garlic cloves.
Should I cook the rice in the soup?
No, the rice should be cooked separately and placed in the serving bowls before ladling the soup over it.
What is the inspiration for this recipe?
This recipe is adapted from 'Vegetable Soups from Deborah Madison's Kitchen'.
Do I need to peel the celery?
The recipe does not specify peeling; simply dicing 2 celery ribs is sufficient.
When do I add the mustard greens to the pot?
The greens are stirred into the soup after the black-eyed peas have become tender and the seasoning has been adjusted.
Can I make this soup vegan?
To make it vegan, replace the butter with a plant-based butter alternative or a neutral cooking oil.
How much cumin is in the recipe?
The recipe uses 1 teaspoon of ground cumin.
What type of salt should I use?
Sea salt is recommended for both the cooking process and final seasoning.
What is the purpose of the bay leaves?
Two bay leaves are added to the aromatics to provide a subtle herbal depth to the soup broth.
How many onions are needed?
You will need 2 medium onions, finely diced.
What type of paprika is used?
Spanish smoked paprika is used to provide a specific smoky flavor profile.
Is this a good meal for cold weather?
Yes, it is described as a comforting dish perfect for warming your soul on a chilly evening.
How many ingredients are in this recipe in total?
There are 20 ingredients listed in the recipe.