October 1st thru January 1st is my favorite time of year. It may be because I am an October baby, or it could be because we finally get a break from all that southern heat and humidity. Either way once we turn the October corner and the weather breaks there’s no denying it, the season for soups and stews is upon us.
I noticed our local produce market had greens aplenty this past weekend and it brought this soup to mind. We love to serve it with a nice hunk of crusty bread. Give it a try and leave a comment to let me know what you think.
Black-Eyed Pea and Greens Soup
2 Tbsp. Olive Oil
1 Cup Diced Onion
2 Cloves Garlic, Minced
1/2 Cup Diced Carrots
2 Bay Leaves
1 and 1/2 to 2 Cups Chopped Greens (can use all or part, kale, collards, turnips etc.)
1 Cup Diced Ham or Bacon
6 Cups Chicken Stock
3 and 1/2 Cups Cooked Black-Eyed Peas
1/2 tsp. Dried Oregano
Salt and Pepper to taste
In a large dutch oven or stock pot heat the olive oil over medium heat. Saute the onion, garlic and carrots for about 7 or 8 minutes. Add the bay leaves, greens, and meat to the pot and saute an additional 3 to 5 minutes. Stir in the stock, black-eyed peas, and oregano. Bring to a boil, cover and reduce heat to low. Simmer for 1 hour. Add salt and pepper to taste. Serve with some nice crusty bread for dipping.