Black-Eyed Pea and Vegetable Soup

The earthy, starchy flavour of black-eyed peas makes these easy-to-grow and versatile legumes a favourite staple of Southern American kitchens, where they're often cooked with a little hot seasoning and served with collard greens. Easily digestible, these attractive beans are also an excellent source of calcium, magnesium, potassium, folate, and vitamin A. This very simple soup is a healthy elaboration of traditional Southern black-eyed pea dishes, and makes a warming and hearty part of almost any meal.

This is my entry to The Heart of the Matter, hosted this month by Joanna's Food; the theme this time around is heart smart soups.

Black-eyed pea and vegetable soup

1 1/2 cups dried black-eyed peas
1 tablespoon olive oil
2 medium carrots, sliced
2 celery stalks, sliced
2 medium onions, chopped
2 cloves garlic, minced
2 bay leaves
1 teaspoon dried thyme
4 cups vegetable stock
1/2 pound collard greens (or other greens such as kale, chard or spinach), trimmed and cut into wide strips
juice of 1 small lemon
1 1/2 teaspoons sea salt
1/4 teaspoon paprika
1/4 teaspoon cayenne

Thoroughly wash and drain the black-eyed peas, then leave to soak overnight covered in at least 3 inches of water with a little yogurt whey or lemon juice added. Bring to a boil in a medium saucepan, removing foam from the top as it begins to boil, then reduce the heat to low and cover. Simmer for 30-40 minutes or until the beans are plump and tender but not falling apart.

Remove from heat and drain, reserving 1 cup of the cooking liquid. Mash about a third of the beans in a bowl with a potato masher, and set aside with the unmashed beans.

Heat the oil in a large saucepan or soup pot over medium heat. When hot, toss in the carrots, celery, onion, garlic, bay leaves and thyme. Sauté the vegetables, stirring occasionally, until they are softened, about 8-10 minutes.

Add the black-eyed peas, a reserved cup of their cooking liquid, and the vegetable stock. Bring to a boil, then lower the heat to moderately low and simmer for 20 minutes, covered.

Stir in the greens, cover again, and continue to simmer for another 10 minutes or until the greens have turned dark in colour and are just wilted.

Finally, stir in the lemon juice, salt, paprika and cayenne. Bring up the temperature slightly and simmer for just a couple of minutes more to let the flavours mingle.

Discard the bay leaves, and serve hot as part of any lunch or dinner. Serves 6-8.