Black-Eyed Pea and Rapa Cima soup
Happy Saturday, Soupers! I love living in Switzerland but every now and again, I get homesick for my hometown, Chicago. I really miss my mom’s Southern cooking — soul food specifically. Who says you can’t have it all in one pot? Well, you can — even if you have to make some minor adjustments. We’re going to show you how in this soup!
Black-eyed peas are fairly easy to acquire thankfully. However, it’s a little trickier to find mustard greens and that’s where the Rapa de Cima comes it, as they serve a really nice stand in for mustard greens. Add a little corn bread and you have a happy, down-home meal. While we added back to our version, you can easily turn this soup into a vegan meal. Go ahead and give it a try!
1 tbsp olive oil
1 stalk of celery chopped
1 cup quinoa
1 cup rapa di cima chopped
1 can tomato paste
1 cup black-eyed peas (soak them overnight)
2 turkey wings or drumsticks (chicken if turkey is unavailable)
4 slices of bacon or salted pork
1 shallot chopped
1/2 yellow onion, finely chopped
1 clove of garlic
Pinch salt, pepper and paprika
1 bay leaf
2 qt low sodium turkey or chicken stock
1 tsp paprika
1 tsp cayenne pepper
1 tbs butter
2 tbs balsamic vinegar
1 squeezed lemon
- Prep 35min
- Meal Time Lunch
- Serves 4
- In a large pot over medium heat, warm the olive oil.
- Add onion, garlic, celery, leeks, 1/2 tsp salt and cook until softened, about 5 minutes.
- Add spices.
- Add in vegetable stock, tomato paste, turkey and bacon and black-eyed peas.
- Bring to a boil, then reduce the heat to low and simmer for 45 minutes to 1 hour (uncovered).
- Stir quinoa and chickpeas.
- Remove the bay leaf.
- Finish with a squeeze of lemon and serve.