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!