Soup for sick hubby

Sweet hubby has been sick this weekend. That seriously almost never happens. I think it's been years since his last sniffle or cough but he's had it good this weekend, fever and all. Poor baby.

Soup is all I ever want when I'm not feeling good and I figured a hot & spicy soup would surely loosen up his congestion and help clear his head. I'd recently purchased the ingredients for a hot & spicy black eyed pea soup that I usually make for New Year's Day but figured this was a good excuse to make it early. I'll just have to be sure to buy the ingredients again before New Years rolls around.

I've had this recipe for over 20 years but I've had to adjust it since going to a plant-based diet since the original recipe calls for bacon. Even after I quit eating bacon, I still put turkey sausage in it. No more. And it's still yummy, too!

I saute some onion, chopped jalapenos and garlic in a little veggie broth...



Next I did something I've never done before. Since I didn't really want to mess with making cornbread to go with the soup, I did the next best thing and added some polenta to the soup. I just chopped up a few slices of pre-made polenta and added it in, along with a can of Rotel tomatoes. I let this heat for a few minutes to soften the polenta.






After this was heated through, I added 4 cans of black eyed peas (drained and rinsed) and 4 cups of veggie broth. I let this simmer for about 20 minutes to blend the flavors and really soften the polenta. It was yummy AND spicy! Cleared my head and I wasn't even congested!



Jennifer’s Hot & Spicy Black-eyed Pea Soup

1 large onion, chopped
2 cups fresh tomatoes, chopped or 1 can Rotel tomatoes
3 Tablespoons chopped jalapenos
2 large cloves of garlic, minced
4 cans black-eyed peas, drained and rinsed
4 cups veggie broth
1/2 package polenta, diced

Saute onions, tomatoes, jalapenos and garlic. Cook 4-5 minutes, stirring often, until vegetables are softened.

Add polenta and warm through. Add peas and veggie broth and stir well. Simmer 20-25 minutes over low heat.

Place soup into bowls and sprinkle with Daiya cheese if desired. Serve with corn bread.

- Posted using BlogPress from my iPad
Location:Home, sweet home


- Posted using BlogPress from my iPad

Location:Home, sweet home