Monday, January 4, 2010

Black Eyed Pea Soup with Brown Rice, Corn and Peppers

The title of this soup doesn't do it justice but if writing this post means that I will delay any longer then this title will stick for now. I haven't posted here in (I hate to admit this) almost 4 months. But you can always check out my other blog where I post more frequently (or less infrequently).

I made this soup on New Year's Eve as a way to bring good luck in the new year. I usually make Jumpin' John (the vegetarian version of Hoppin' John) but decided to do something new this year as we were having a soup and salad dinner for New Year's Eve with a friend. I made Mushroom Barley Soup and this one. They were both quite delicious, and the mushroom soup provides incredible immune-boosting properties but this year I will go for good luck.

I hope that you like this soup. I make it in the pressure cooker, of course, but it can be made stove top. You can substitute other grains such as wild rice (cook longer) or barley for the brown rice if you like. This pretty soup is filling and gluten-free. Add more herbs and spices, to season it the way that you like it.

Black Eyed Pea Soup with Brown Rice, Corn and Roasted Peppers
This soup is easy for to make any time since almost all the ingredients, except greens, are pantry or freezer staples.
Serves 4-6
20 minutes at pressure, quick release, 2 minutes at pressure, natural release

1-2 teaspoons olive or other oil (optional)
1 medium onion, diced
1 tablespoon cumin seeds
1 teaspoon ground cardamom or coriander

2 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes, or more to taste
1 cup brown rice
4 cups homemade vegetable stock
1 cup black eyed peas, soaked overnight or quick soaked
1 cup frozen corn, not thawed
½ diced roasted red pepper
½ cup chopped nettles or other greens such as kale or collards
1 teaspoon salt
More crushed red pepper, to taste
Chopped cilantro, if you have it

Heat the oil in the pressure cooker over medium heat. Add the onion and sauté for 1 to 2 minutes. Add the spices and garlic, and stir to combine. Add the rice and stir that to coat with oil and spices. Add the stock and lock the lid on the pressure cooker. Bring to high pressure. Lower heat to maintain high pressure for 20 minutes.
Quick release the pressure and add the remaining ingredients, up to the salt. Bring back to high pressure for 2 more minutes. Remove the pot from the stove and let the pressure come down naturally. Stir in the salt, crushed red pepper and cilantro.

Note: If you have leftover soup, it will likely get very thick and you might need to thin it with more stock. If that happens when cooking, add stock until soup is desired thickness. I really like thick and chunky soup.