Page tags
Watchers
rmkoramaCreated 10 Feb 2015 15:12, Updated 11 Jan 2016 20:24
Sweet Potato Soup with [Greens] and [Beans]courtesy of a Washington Post article, actually called Sweet Potato, Collard and Black-Eyed Pea Soup. Due to my spouse's preferences, our version will probably involve kale and turtle beans instead.INGREDIENTS For the soup METHOD Use an immersion (stick) blender to puree until smooth. (Alternatively, transfer in batches to a blender or food processor, removing the center knob of the blender lid so steam can escape and holding a towel over the opening; puree until smooth.) Taste, and adjust the seasoning as needed. For the soup: Heat the oil in a stockpot over medium heat. Stir in the onion, celery and carrot to coat; cook, stirring frequently, until the vegetables just begin to soften, 5 minutes. Stir in the garlic, fresh and dried thyme, and crushed red pepper flakes, then pour in 4 cups of the sweet potato broth, along with the tomatoes and their juices. Increase the heat to medium-high; once the mixture comes to a boil, stir in the collard greens. Reduce the heat to medium or medium-low so the liquid is barely bubbling around the edges. Cover and cook until the greens are tender, 40 to 45 minutes. Add the black-eyed peas; cover and cook for 10 to 15 minutes, so the flavors meld. If the soup seems too thick, add up to another cup of broth or water to reach your desired consistency. Season with the salt; taste, and adjust with more salt or crushed red pepper flakes as needed. Serve hot. |
|
Fix IE bug