Photo courtesy of Vegetarian Times
This recipe is from the January 2009 issue of Vegetarian Times. I had been wanting to try kale for a long time, and this recipe beckoned to me. It's been changed a little from it's original version (mostly to veganize it). It's sooo good, especially when served with some nice hunks of bread!
It's called New Year's Day Soup because in the South there are three things you need to eat on New Year's Day to have good luck in the upcoming year: greens, black-eyed peas, and stewed tomatoes. However, I'd recommend eating them all year round!
Southern New Year's Day Soup:
2 Tb. olive oil
1-2 leeks, quartered, white and light green parts chopped
2 tsp. minced garlic (2 cloves)
1/2 Tb. poultry seasoning
8 oz. kale, tough stems removed, leaves torn into smaller pieces
1 (15-oz.) can diced tomatoes
1 (14.5 oz. or so) can black-eyed peas
2 c. vegetable broth
1/2 c. farfalle (bow-tie) pasta
1. Heat oil in a large pot or Dutch oven over medium heat. Add leeks and saute 5 minutes, or until soft. Add garlic and poultry seasoning, and saute 1 minute more.
2. Stir in kale and cook another 5 minutes, or until leaves are wilted, tossing occasionally.
3. Add diced tomatoes, black-eyed peas, vegetable broth, pasta, and 3 c. water. Stir and simmer 15 minutes or until pasta is done. Enjoy!
About 5 servings/130 calories each
To take a look at the original version, click here.