You can, of course, use fresh ingredients in place of any of the dried or frozen ingredients listed here and you’ll get a bigger wallop of vitamins and nutrients in the process.
Serves 10–12
Ingredients
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 ribs celery, chopped
• 1 carrot, peeled, chopped
• 2 teaspoons salt
• 1 teaspoon dried thyme
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 1 dried chipotle chili, halved
• 2 bay leaves
• 1 pound dried black-eyed peas or navy beans, washed and picked through for stones
• 2 quarts vegetable stock or water
• 1 large sweet potato, peeled, diced into 1-inch cubes
• 1 package (10 ounces) frozen mustard greens, chopped
• 1 can (22 ounces) tomatoes, diced
• Croutons of cornbread or other bread for garnish
• Chopped cilantro for garnish
1. In a large, heavy-bottomed Dutch oven over medium heat, heat the oil for 1minute. Add celery, carrot, onion, and salt; cook 5 minutes, until onions are translucent. Add thyme, oregano, cumin, chipotle chili, and bay leaves; cook 2minutes more. Add black-eyed peas and vegetable stock. Bring to a boil, then simmer 2 hours until beans are very tender, adding water or stock if necessary.
2. Add the sweet potatoes and cook 20 minutes more. Stir in chopped mustard greens and diced tomatoes. Cook 10 minutes more, until the potatoes and greens are tender. Adjust seasoning with salt and pepper, and consistency with additional vegetable stock or water. The soup should be brothy. Serve garnished with cornbread croutons and a sprinkling of chopped cilantro.
