I didn't expect to like this soup as much as I did. It's very simple but it turned out so well - hearty yet light, a combination I strive for often in everyday eating. This is the kind of food I like to wrap myself around during the frigid days and weeks we've been having.
I've always loved soup but whereas I used to make it at home occasionally, it's become almost a non-stop deal this season. My husband's become more of a soup fan himself. Typically, he's not into piping hot, burn-the-roof-of-your mouth, type food like I am but I think this frosty winter has turned him around to my side. Because of all this, we've been digging into many bowls of homemade soup and I've been on the lookout for more ideas.
This particular soup was inspired by Martha's chickpea with parsley and parmesan soup recipe. I skipped the cheese and instead of using all chickpeas, I decided to mix it up with black-eyed peas. Over New Year's, I cooked black-eyed peas (somewhat succotash style with onions, corn, peppers, and avocado) and it reminded me of how much I like it so I decided to incorporate it here for a little diversity. I also added some carrots (don't you always think carrots when you think soup?) for some extra flavor and a splash of color. Finally, when I tasted the soup, I thought it needed a little extra brightness from a splash or two of lemon juice. I think the lemon brings the flavors forward and rounds the whole thing out.
|I made skillet cornbread (and pot roast) a few weeks ago and decided to defrost a slice to serve alongside this soup|
My husband and I both agree that the parsley does a little something special here in this soup so don't skip it! If you knew me as a child, you'd know how ironic it is for me to say that. I used to hate parsley and generally dislike things with little specks of green on top. Now, I can genuinely say I like parsley and it makes this soup. Come to think of it...I once thought I disliked chickpeas, too. I disliked far too many things and I'm glad I've come a long way!
So if you're like me, craving soup all the time, and looking for another easy recipe to try, here's my contribute for today. Stay warm!
I hope you don't mind simple recipes because this soup is really easy and fast to make. With a box of chicken broth and a few basics (garlic, carrots, a couple cans of beans), including the all-important parsley, this soup is yours.
|We kept adding more parsley because we liked it so much in this soup...|
Chickpea, Black-Eyed Pea and Parsley Soup
A spin-off of Martha Stewart's Chickpea with Parsley and Parmesan Soup recipe
- Approximately 4 servings -
1 tablespoon olive oil
Dash or two of red pepper flakes, to taste
5 cloves of garlic, thinly sliced
Salt and pepper, to taste
2 carrots, peeled and chopped
1 can (15 ounce) chickpeas, drained and rinsed
1 can (15 ounce) black-eyed peas, drained and rinsed
4 cups low-sodium chicken broth
1/2 cup water
Coarsely chopped fresh parsley, about 3 tablespoons
1 tablespoon or so fresh lemon juice
Heat oil in a pan over medium heat. Add red pepper flakes and garlic slices. Lightly season with salt and pepper and cook, stirring to prevent garlic from browning too much, about 2-3 minutes. Remove garlic chips from the pan and set aside.
Raise the heat to medium-high and add carrots. Cook for 2-3 minutes. Add chickpeas into the pan. Cook 3-4 minutes until chickpeas begin to soften. Smash some of the chickpeas against the side of the pan with the back of a wooden spoon (to help thicken the soup a little bit). Then add black-eyed peas and stir-together, cooking for another minute or two.
Add broth and water. Bring to a boil then simmer for about 10 minutes. Season soup with salt, pepper, and lemon juice, to taste.
Add garlic chips back to the soup. Ladle bowls of the soup with a healthy sprinkling of fresh parsley and serve.