Thursday, December 4, 2008

Garden Vegetable Soup

This is a lovely soup to make anytime at all; the hydrated dried peas are absolutely delicious. I have seen them for sale in super markets but it is just as easy to soak them overnight. If you prefer, hydrated black-eyed peas can be used instead of the whole peas. Other kinds of beans may be used as well but cook them before adding to the soup as they will need more cooking time. Another fine addition is barley (about 1/2 cup); but since it needs a longer cooking time, barley should be cooked separately and added to the soup along with the veggies. Bon Appetit!

6-8 Servings


1 cup dried whole peas, hydrated (soaked overnight)

2 Tbsp Extra virgin olive oil

2 cups chopped leeks, use only the white and lighter green parts (approximately 3 medium leeks)
2 tablespoons finely minced garlic (regular or elephant)
Kosher salt, to taste

2 cups diced potatoes (not necessary to peel)

2 cups carrots, peeled and cut into rounds or half circles (approximately 2 medium)
2 cups fresh green beans, broken or cut into 3/4-inch pieces
2 quarts vegetable broth or water
4 cups peeled, seeded, and chopped tomatoes (use canned if you like)
2 ears corn, kernels removed (or use frozen)
1 Tbsp freshly ground black pepper, or to taste
1/4 cup Each, packed, torn Basil and chopped fresh Italian Parsley leaves
1 lime/lemon to serve


Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat.

Add the leeks, garlic, and a pinch of salt and cook over medium heat until they begin to soften, approximately 5 to 7 minutes.

Add the potatoes, hydrated peas, 1 tsp salt, freshly ground pepper, and continue to cook for about 5 more minutes, stirring occasionally.

Stir in the stock or water, increase the heat to high, and bring to a good rolling boil.

Add the carrots, green beans, tomatoes, and corn kernels; bring to a boil again.

Reduce heat so that the soup is just simmering; cover and cook until the vegetables are tender, approximately 30 minutes.

Remove from heat and stir in the basil and parsley.

Taste and adjust seasonings, with kosher salt and additional freshly ground pepper.

Serve hot with corn muffins/bread or other accompaniments.

Pass the lime/lemon wedges to squeeze into the soup.

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