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  • Writer's pictureChef Justen

Spicy Bean and Green Soup

This soup is packed with flavor and heat which makes it perfect for a cold day.

It's one of those good ones that are quick to prepare and can last your family throughout the week. I would suggest it improves the next day actually.

Even better, it has two of my favorite things in the world: BEANS and GREENS!

It's also perfect served over brown rice or another hearty whole grain.

Ingredients: 1 c diced onion

1 c diced celery

1 c diced bell pepper

2 Tbsp chopped garlic

6 c water

2 c dry black eyed peas, rinsed

1 lb collard greens, stemmed and chopped

1.5 tsp dried thyme

1 tsp dried oregano

1 15 oz can fire roasted diced tomatoes

2 TB tomato paste

To taste*: cayenne

chipotle pepper

smoked paprika

salt/garlic salt

black pepper

hot sauce

Directions: 1. In a pressure cooker or a large pot, sautee the onions for about 5 minutes until they begin to brown

2. Add celery, garlic, bell pepper and cook for 3-5 more minutes until softened

3. Add peas, water, thyme, oregano

4. Cook under pressure for 10 minutes or in a regular pot until peas are tender (~45-50 mins) 5. Add all remaining ingredients and simmer on low for 20-25 minutes

6. Taste, adjust

*Adjust the spice level and keep tasting to find your sweet spot

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