Soup’s On! And My First Guest Post
Autumn has officially started for us northern hemisphere dwellers. And cooler weather makes many of us crave hearty soups. So this is soup week on Kitchen Riffs!
I’ll be presenting two new soups this week. Today’s is Black-Eyed Pea and Cabbage Soup. Later this week, we’ll do Leek and Potato Soup, a classic favorite. In today’s post I also provide a round-up of all the hearty soups I’ve written about, in case you missed them.
To see today’s soup, you’ll have to travel to Café Terra, where you’ll find the recipe in my first-ever guest post. Thanks to Terra for generously inviting me to do this. I had a lot of fun writing the post, and I hope you’ll enjoy reading it. Oh, you want the direct link? Read on.
Recipe: Black-Eyed Pea and Cabbage Soup
To read this recipe, you need to go to my guest post at Café Terra. Here’s a teaser from that post:
Black-eyed peas and cabbage are the stars of this soup. Both combine well with ham, so we’re making this soup with a quick ham stock made from ham shanks (this takes less time than the traditional ham-bone method). But if that doesn’t appeal, you could easily skip that and instead substitute poultry, beef, or vegetable stock.
Although most beans and legumes cook faster and are tenderer when you soften them through soaking, that’s not necessary with black-eyed peas. They’ll cook in an hour and a half or so (if they’re very old they could take longer) – just enough time to simmer with the ham shanks and make a nice broth.
What, you’re still here? Get ye to Café Terra. Then come back and browse my soup hit parade, below.
|White Bean and Potato Soup|
Hearty Bean & Legume Soups
Mrs. Kitchen Riffs and I like soup — a lot. So we serve it often, frequently as a main course. And because we’re eating so much of it, I’ve posted a number of soup recipes.
I particularly like bean soups, and enjoy altering them to reflect the ingredients I happen to have on hand, as well as my mood on that particular day. Not surprisingly, there’s a family resemblance among some of them. For instance, the Black-Eyed Pea and Cabbage Soup that you can read about over at Café Terra actually evolved from three different soups I’ve posted about in the past: White Bean and Potato Soup, Black-Eyed Pea and Collard Green Soup, and Bean and Cabbage Soup. These are all quite different soups. But if you look at the recipes, you’ll see similar methods, and some ingredients can be used interchangeably. Another great bean soup is Tuscan Bean Soup, one of my favorites.
Of course, one of the downsides with bean soups is that they can take a bit of time to cook, so they require a bit of planning. If you’re pressed for time, lentils are the way to go. I’m particularly fond of my Easy Lentil Soup.
Split peas take longer to cook than lentils, but not as long as most beans. They’re best when cooked with a hambone, but you can also make them with ham shanks — just like Black-Eyed Pea and Cabbage Soup. For an example of how this works, see my Split Pea Soup with Greens (I’ve added some healthy greens to ramp up its nutritional value). If you want split pea soup, but don’t have time to make a quick stock with ham shanks, my Split Pea Soup with Bacon is just the ticket — you get all the flavor without all the wait. Besides, who can resist the great smoky taste of bacon?
By the way, all of these soups taste great when garnished with Homemade Croutons. Just sayin’.
Looking for a soup that’s less hearty, but still delivers plenty of flavor? Consider my Curried Cauliflower Soup. It would go well as a starter for some of the Indian dishes I just posted about during my Indian Fortnight — like Tandoori Chicken.
Or you might find my Sweet Potato Soup with Chilies and Corn more appealing.
Of course, now that we’re welcoming autumn in the North, our friends in the southern hemisphere are enjoying spring. One soup that tastes great in either season is Soupe au Pistou, with its delicious pesto garnish.
Here at Kitchen Riffs central, we’ve just about said goodbye to our homegrown tomatoes, and the weather is getting too chilly for cold soups. But my many readers in Australia and New Zealand are no doubt eagerly awaiting warmer weather. They have my Gazpacho to look forward to.
One of the best dishes for nippy fall weather is half-soup, half-stew: chili. I offer a classic bowl of meat chili with beans in my Chili Basics post. This post also presents a nice primer on how to make most any kind of chili, including Vegetarian Chili. Or Sweet Potato Chili with Black Beans. That last one is killer good, BTW — and it’s vegan.
Over to You, Café Terra
So if you’re looking for soup, Kitchen Riffs has lots of suggestions! But start with my Black-Eyed Pea and Cabbage Soup over at Café Terra. It’s awfully good.
You may also be interested in reading about:
White Bean and Potato Soup
Black-Eyed Pea and Collard Green Soup
Bean and Cabbage Soup
Tuscan Bean Soup
Easy Lentil Soup
Split Pea Soup with Greens
Split Pea Soup with Bacon
Curried Cauliflower Soup
Sweet Potato Soup with Chilies and Corn
Soupe au Pistou
Sweet Potato Chili with Black Beans