Last week we had our first bout of cool fall weather. The kind of temps that make one think longingly of soup. As it happened, I not only had the desire for soup, I also happened to have the time to cook (not that the soup I chose to make was time consuming, its not). So, what was my first soup of the fall?
Black-eyed Pea, Kale and Ham Soup
Whether the photo immediately appeals to you or not, one thing I can say is that the soup is absolutely delicious – flavorful, filling, warming. The recipe originated in a Cooking Light specialty publication (unfortunately I don’t recall which one). It called for frozen black-eyed peas, which I couldn’t find in the grocery stores here, so I used canned. The other substitution I made was Tobasco sauce in lieu of cayenne pepper, which I had forgotten to replenish in my spice cupboard. This gave the soup a nice, light spicy kick.
One note about the kale. If you plan to use prewashed and chopped bagged kale, keep in mind that they typically don’t remove the fibrous center stalk from the kale leaves, and most cooks using fresh kale do. I didn’t mind; however, the stalks can be stringy and less palatable than the leafy potions.
I divided the soup into 1 cup portions (158 calories per serving). I froze two servings, while keeping three in the refrigerator for no-fuss meals throughout the week. Even when the days warmed again, I was content to eat this soup for dinner. I ate the soup with toast, but cornbread would have been the perfect accompaniment!