Everyday Healthy Cookbook. Dana Jacobi
Tbsp apple cider vinegar
Sea salt and freshly ground black pepper
GF
DF
SF
Collard greens and black-eyed peas, plus the classic Creole trinity of celery, bell pepper, and green onion give this chunky soup Southern flavor. Vegetarians can use Spanish smoked paprika in place of the smoked turkey.Partially cooking the collards before adding them to the chowder reduces overall cooking time.
In a small Dutch oven or large saucepan, bring 1 cup (250 ml) water to a boil over high heat. Add the collard greens and cook over medium-high heat until they are chewy, 7 minutes. Drain the greens in a colander and set aside until they are cool enough to handle. Chop the greens. Dry the pot.
Meanwhile, in the same pot over medium-high heat, heat the oil until it shimmers. Add the onion, celery, bell pepper, and green onions and cook, stirring occasionally, until the onions have softened, 5 minutes.
Return the chopped collards to the pot. Add the tomatoes, smoked turkey, broth, thyme, and bay leaf. Bring the liquid to a boil over medium-high heat. Reduce the heat, cover, and simmer until the greens are tender, 20 minutes.
Add the black-eyes peas and corn and simmer, covered, until they are heated through. Remove the bay leaf and turkey and discard. Mix in the vinegar and season the chowder with salt and pepper to taste. Divide the chowder among wide, shallow soup bowls. Serve right away.
Black-Eyed Pea Chowder
with Corn & Collard Greens
Starters & Soups
42
4–6 SERVINGS
1 Tbsp olive oil
4 red bell peppers, seeded
and diced
3 celery ribs, finely diced1 yellow onion, finely chopped1–2 fully cooked smoked turkey, chicken, or pork sausage, chopped1 tsp ground cumin
1 tsp smoked hot paprika
4 cups (1 l) low-sodium chicken broth
2 cans (15 oz/425 g each) black beans, drained and rinsed
1 can (14.5 oz/411 g) diced tomatoes with juices
Coarse kosher salt and freshly ground black pepper
GF
DF
SF
Smoked paprika and cumin give Mediterranean flavor to this hearty winter soup. Adding sausage, such as Andouille or kielbasa, brings more intensity and an extra boost of protein. This recipe is easily varied: replace the black beans with white beans to give it even more fiber or swap in chickpeas. Also try parsnips, sweet potato, or shredded cabbage in place of the bell peppers.
In a heavy medium pot over medium-high heat, heat the oil. Add the peppers, celery, and onion and sauté until the onion is tender, 5–6 minutes. Add the sausage and sauté until browned, about 2 minutes. Add the cumin and paprika and stir for 1 minute. Add the broth, beans, and tomatoes. Bring the soup to a boil, reduce the heat, and simmer to blend the flavors, at least 20 minutes and up to 45 minutes, thinning with water or more broth as desired.
Season the soup to taste with salt and pepper. Ladle into bowls, and serve right away.
TIPThis soup is fine after 20 minutes of simmering, but it’s even better after 45 minutes, or reheated the next day. If the soup gets too thick, thin it to the desired consistency with more broth or water.
Smoky Black Bean Soup
Starters & Soups43
T
ofu Kimchi Stew
4 SERVINGS
1 Tbsp avocado oil, coconut oil,
or peanut oil
½ yellow onion, thinly sliced
1 cup (100 g) roughly chopped napa cabbage kimchi, plus ½ cup (125 ml) juice from kimchi jar2 tsp finely chopped garlic
2 tsp peeled and minced fresh ginger
2 cups (500 ml) low-sodium vegetable broth
1 small zucchini, halved lengthwise and sliced into ¼-inch (6-mm) pieces
¼ cup (60 ml) mirin
1–2 Tbsp gochujang or sambal oelek chile paste (optional)
1 tsp sugar
½ lb (250 g) soft tofu
1–2 Tbsp low-sodium soy sauce
or tamari
1 tsp dark sesame oil
3 Tbsp thinly sliced green onions, white and pale green parts
VG
V
GF
DF
SF
This Korean soup stars mineral-rich tofu, vitamin-packed cabbage, and fermented kimchi, which aids digestion. Kimchi can be made with or without fish sauce, so if eating vegetarian is important to you, be sure to check the label. You can adjust the heat in this soup by using a mild kimchi and less chile paste. Serve with hot steamed rice.