Souper Sunday: Kale & Black-Eyed Pea Soup with Sun-Dried Tomatoes

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On a rather hurried lunch hour last week, I popped down to Fresh & Co. to grab some soup. Although I am a huge fan of their Turkey Chili, another offering looked too delicious to resist: Kale and Black-Eyed Pea Soup with Sun-Dried Tomatoes.

Gluten-free, dairy-free, and vegetarian, I knew this was something I couldn't have only once. So, in an attempt to recreate it, I adapted a few recipes and came up with the following:

KALE and BLACK-EYED PEA SOUP with SUN-DRIED TOMATOES

Ingredients:

2 cups of dry black-eyed peas
2 Tbsp. olive oil
1 medium onion, diced
2 carrots, peeled and finely chopped
2 celery stalks, finely chopped
4 cloves garlic, minced
6 cups of stock (vegetable or chicken)
1 14-1/2 oz. can diced tomatoes
1/2 cup sun dried tomatoes, drained (either chopped or julienned)
2 bay leaves
4 cups of fresh kale, ribs removed and remaining kale torn into pieces
salt and pepper to taste

Garnish:

freshly grated parmesan cheese, optional
red pepper flakes, optional

Directions:

Soak dry beans according to package instructions. Drain and set aside.

In a large pot, heat olive oil and saute the onion, carrots, and celery until the onions are translucent and the carrots and celery are tender. Thoroughly salt and pepper the mixture. Next, add the garlic and saute for about 30-seconds - do not burn the garlic.

Add the stock, soaked beans, diced tomatoes, and bay leaves and bring to a boil. Reduce heat, cover and simmer until the beans are soft - about 20-minutes.

Remove lid, add the fresh kale and sun-dried tomatoes, and continue cooking for another 5-minutes. Salt and pepper the soup to taste.

Serve immediately. Ladle into soup bowls and sprinkle with freshly grated parmesan. Note: if you wish to keep this dairy-free, omit the parmesan.

Looking for an added kick? Sprinkle red pepper flakes in with each individual serving.

Can't wait to hear what you think!

xx JN

Tip: make sure to keep your carrot & celery pieces approximately the same size when chopping - this will make for a more evenly cooked mixture.

Souper Sunday: Cilantro Lime Chicken Soup

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No matter where I have lived, once the month of October rolls around, I'm ready for homemade soups simmering on the stove. I love a good stock-based soup, and my Cilantro Lime Chicken Soup adds a Mexican flavor to a traditional favorite. 

CILANTRO LIME CHICKEN SOUP

Ingredients:

1 medium onion, diced

1 bunch scallions (white parts + 1/4 of the green tops), diced

1 small can diced green chiles
3 cloves garlic, minced

2 quarts chicken stock
1 small can diced tomatoes (drained)
2-3 cups shredded chicken (1 raw breast = approx. 1 cup shredded)
1/2 tsp cumin
salt and pepper (amount depends on the saltiness of the stock - add according to taste)
3/4 cup cilantro, chopped

Garnish: 

lime wedges
avocado, diced
freshly chopped cilantro & scallions

Directions:

In a large stock pot, sauté the onions and the scallions in olive oil until translucent. Salt and pepper the onions and stir well. Add the green chiles and sauté until well blended. Next, add the garlic and sauté for about 30-seconds. (Tip: as soon as you smell the garlic after it hits the heat, it's time to move to the next step!)

Add the chicken stock and the diced tomatoes. Bring to a slow boil. Add the shredded chicken, cumin and salt and pepper. Allow enough time for the flavors to combine and for the chicken to heat through. About 10-minutes before serving, add the cilantro.

Serve in large soup bowls and top with freshly squeezed lime (just drop the wedge in the bowl after you've juiced it), avocado, and a sprinkling of freshly chopped cilantro & scallions. 

Enjoy! 

xx JN

Tip: If you're in a time crunch, pick up a fresh rotisserie chicken, shred the meat and add it directly to the soup!

3-Bean Chili

This recipe has been a staple in my kitchen for years. After many iterations, this is how I prefer it best. Enjoy! xo JN

Jenn's 3-Bean Chili

1 large onion, diced
5-8 cloves fresh garlic, minced (don't be afraid)
1 sm. can diced green chiles
1 quart beef, chicken or vegetable stock
1 lg. can crushed tomatoes
1 reg. can petite diced tomatoes
1 sm. can tomato sauce
1 can pinto beans, drained
1 can red kidney beans, drained
1 can small red beans, drained

Seasonings ... this is all about personal preference, and it is so important to season in doses and taste as you go. I eyeball this every time, but here are the approximates:
2-3 Tablespoons chili powder (large handful or two)
1-2 Tablespoons cumin (large handful or two)
2 teaspoons oregano (handful, crushed)
Salt & Pepper to your liking (depending on the saltiness of the stock & tomatoes ... I typically use at least 1 Tablespoon salt & 1 teaspoon pepper)

In a large stockpot or dutch oven (I use one of my large Le Creuset ovens), saute the diced onion in 3 Tablespoons of olive oil over medium heat until onions are translucent and just beginning to brown. Add minced garlic and cook for 30 seconds, but do not overcook the garlic! Add stock, making sure to scrape any brown bits from the pan. Add the green chiles, crushed tomatoes, diced tomatoes, tomato sauce and beans and bring to a low boil. Add all seasonings to taste, adjusting as necessary.* Cover and allow chili to simmer on low heat for 30-45 minutes, stirring occasionally.

When ready to serve, offer shredded cheddar cheese, sour cream & crushed corn chips (either tortilla chips or Fritos) as garnish.

* For those wishing to add meat (either ground beef or turkey), brown 1-1/2 lbs. meat in a separate skillet, drain excess fat, and then add to the chili before covering.

Herbally Speaking: Fresh Basil

{ image via Scum Doctor }

When I hear the word basil I immediately think of fresh pesto or a delicious Caprese salad. But ironically enough, the uses of fresh basil far outweight its common association with Italian cuisine.

In addition to being a sweet, pungent culinary seasoning, basil is also known as a medicinal herb. Basil is a household name, familiar in many a tomato-based dish. However, this herb does complement foods such as meat, poultry, salads, soups and pasta. Not only does basil enhance the flavors of these dishes, but it also is known to aid in digestion.

While doing my research on one of my most favorite herbs, I found it rather interesting that in past centuries basil was frequently used to purify the mind and open the heart, leading herbalists to consider basil a mild antidepressant. Nowadays, basil is recommended as an antispasmodic used to treat motion sickness, vertigo, nausea and other intestinal problems. There is also a connection between the use of basil and subsequent alleviation of headaches and migraines, head colds and other respiratory illnesses. Some use it to ease tension and induce sleep, while others use basil as a kidney and bladder detox.

Homeopathic Uses:

Essential Oil

• Add several drops to your bath to ease tension and raise your spirits
• Dilute oil and use on your skin to treat acne by applying with cotton balls
• Create a tent over a pot of boiling water with several drops of basil oil and inhale for relief of a headache, chest and/or head cold

Basil Infusion Tea
Pour about 1/4 cup of boiling water over 2 tsp. of fresh basil leaves. Steep for 10 minutes and drink the infusion twice daily; after 8 days take a break for 2 weeks, and then repeat the treatment. This tea will aid in digestion as well as treat bladder and kidney inflammation.

My Favorite Recipes:

Over the course of August, I'm trying out your recipes that include this incredible herb! I'll be reporting back on my favorites and sharing them with all of you. In the meanwhile, here are a few of mine:

Homemade Pesto
1/2 cup pine nuts (pignolis)
3 tablespoons diced garlic (typically about 9 cloves)
5 cups fresh basil leaves (stems removed), packed
1 teaspoon kosher salt
1 teaspoon ground pepper
1 1/2 cups olive oil
1 cup freshly grated Parmesan

Place the pine nuts and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

Tomato Basil Sauce

2 tablespoons olive oil

1 cup chopped yellow onion (1 medium size onion)

2 cloves garlic, minced

1 (28-oz) can crushed tomatoes in tomato puree

1 (6-oz) can tomato paste

Large handful chopped fresh flat-leaf parsley (approximately 2 tablespoons)

1/2 cup chopped fresh basil leaves

1-1/2 teaspoons Kosher salt

1/2 teaspoon ground black pepper

Heat the olive oil in a large skillet (I use my smaller Le Creuset oval oven). Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. (Do not let the garlic burn!) Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.

Heirloom Tomato Sandwich with Basil Mayonnaise