Black-Eyed Peas with Kale Soup

During the summer and fall, my family receives a weekly delivery of organic vegetables and fruit from Big River Farms, a Certified Organic farm located in Marine on St. Croix, Minnesota. Most of the produce is harvested on same day as delivery and is of the highest quality. For this recipe, I used kale, carrots, celery root, jalapeño and onions direct from the farm. Purchasing a share in a Community-Supported Agriculture (CSA) Farm supports local farmers and helps build a more sustainable food system.

Black-Eyed Peas with Kale Soup Ingredients and Directions
1 lb. of dried black-eyed peas

Sort and rinse the beans. Soak overnight and follow directions on package for preparation or use a pressure cooker. In a pressure cooker, add a tablespoon of olive oil and 12 cups of water (4 cups of water per cup of beans). Put the pressure cooker on high and wait for the steam to rapidly escape through the regulator. Lower temp to medium/medium high keeping an easy spin on the regulator. Once the steam begins to release at a constant rate start a timer for 8 minutes. Afterwards, remove the pressure cooker from the stove and run cold water over the lid avoiding the steam vent and other valves until the lid releases. Do not immerse the pressure cooker under water. In addition to the beans, I save some of the water from the pressure cooker and add it to the soup if it is too thick.

2 tablespoons coconut oil
1 onion, diced
1 yellow jalapeño, diced
4 cloves garlic, minced
1/2 celery root, diced
6 large carrots, chopped

Spices
1 teaspoon of dried rosemary
1 teaspoon paprika
1 teaspoon dried sage
1 teaspoon cumin
1 teaspoon Slap Ya Mama
2 tablespoons Indian curry
1 teaspoon garam masala
1 teaspoon sea salt
freshly cracked black pepper

In a stockpot on medium heat, sautée onions and jalapeño in coconut oil. Cook until softened. Add celery root, carrots and garlic. Cook until the mixture is softened slightly. Add spices, salt, and pepper to the sautéed mixture.

2 quarts vegetable stock
4 cups kale, chopped

Pour in the vegetable stock to the sautéed mixture, add the prepared black-eyed peas and kale. Simmer on medium for 20-30 minutes until the carrots are tender. If you prefer very soft beans and veggies cook longer.

Going Vegetarian

"You're a vegetarian?!? What do you eat?" I hear this time and time again. A lot of people are incapable of envisioning a meal devoid of dead animals. It's fairly simple. Don't add meat to recipes, and be sure to check the labels on packaged food. Avoid anything with meat or stock in it.

Originally from Iowa, I grew up eating meat. Even though I was raised in a meat and potatoes family, I decided to stop eating meat in 1994 about the time my husband and I became engaged. My husband-to-be followed a vegetarian diet thanks to his former college roommate. Meat always turned him off even as a child so going full on vegetarian wasn't a difficult choice.

Once it looked like we were in it for the long haul, I asked him if it bothered him that I ate meat. He was honest telling me that watching people eat meat and smelling it cook turned his stomach, but he was not going to ask me to stop. That was up to me. Well, I really loved this guy, and I decided to give the vegetarian lifestyle a try. As it turns out, I've never regretted my decision, and our son and daughter are also vegetarians.

We really enjoy home cooked meals in our home. Rarely are we served a dish in a restaurant that's better than what what's prepared in our own kitchen. Friends and family appreciate the food we prepare, too. Our refrigerator door holds hot sauce bottles in various heats and every variety so it definitely gets a little hot and spicy at times.

I began this blog so I can share some of my family's favorite dishes. Most require little preparation and contain fresh ingredients and/or common staples. I hope this inspires you to get into your own kitchen and do some experimentation. Remember, if you're a die-hard carnivore you can always add or substitute meat in most recipes.