Many of us eat the traditional Southern black-eyed pea dish Hoppin’ John for good luck on New Year‘s Day, but those great little peas are so rich in nutrients (including minerals, Vitamins A and B, folic acid, pantothenic acid, and niacin) that it makes sense to include them in our diets all through the month of January.
This soup has a hint of spiciness from cayenne and dried mustard, while garlic, rosemary, and thyme add healing and flavor to this perfect showcase for those fabulous little pea-beans. A lovely, lighter way to enjoy the health benefits of black-eyed peas: this soup is sure to bring us good luck!
6 cups vegetable stock
8 cups water
one 5-inch piece of fresh rosemary sprig
1 bay leaf
5 garlic cloves
1/4 teaspoon cayenne pepper
2 teaspoons yellow mustard powder
2 1/4 cups dried black-eyed peas
3/4 cup short-grain brown rice
2 cups diced celery
1/2 teaspoon fresh thyme
1/2 cup chopped yellow onion
1. In a large soup pot, add stock, water, rosemary, bay leaf, garlic, cayenne, dry mustard, and black-eyed peas. Bring to a boil, then reduce heat and simmer partially covered for 1 1/2 hours, then remove bay leaf and rosemary sprig.
2. In a separate saucepan, heat 2 cups water to a boil, then add brown rice and return to a boil. Reduce heat to low and cook, covered, until rice is tender, around 40 minutes. Add cooked rice, celery, thyme, and onion to the black-eyed pea mixture and cover tightly, simmering and allowing flavors to blend for 30 minutes.
Serves 8 to 10.
Inspired by The Seasonal Detox Diet, by Carrie L’Esperance (Inner Traditions, 2002).