Dinner with the Black Eyed Peas

I’ve got a feeling (oooo, oooh), that tonight’s gonna be a good night.

Soups are my favorite things to cook! I have officially declared it. For multiple reason:

  • Minimal dishes: Soups are often one-pot meals
  • Aroma: Soups make your house smell yummy
  • Leftovers: What you gon’ do with all that junk? Soups are often pretty flexible, and you can throw any odds and ends you might have lying around into the pot. Further, leftover soup only gets better the second day.
  • Comforting: What is more comforting than a bowl of warm soup?
  • Creativity: Soups are just FUN to cook! I really feel like I created something, more so than cooking a slab of meat.
  • Fergalicious!: Okay, not really, I’m just trying to stick with my theme here.

For tonight’s White Bean and Ham Soup recipe, I began by chopping up The Holy Trinity – onion, carrots, and celery. Pump it!

These veggies were sautéed in butter for a few minutes, before adding in 2.25 cup water, 1.5 tsp sodium-free chicken bouillon (my own addition), 8 oz. diced cooked ham (you can get packages of cooked, diced ham by the pre-packaged lunch meat at the grocery store – so convenient!), 1 bay leaf, and a hefty dose of black pepper. The recipe calls for 2 cans of great northern beans, however, Meijer was out (!!!!!), so I randomly bought 1 can of butter beans and 1 can of black-eyed peas. I drained and rinsed the cans beans prior to using, smushed half of each can with a fork, and then added the mushed beans + remaining whole beans to the soup. Boom Boom Pow!

I mma be, imma be, imma imma imma be let my soup simmer, covered, for about 25 minutes, before removing the bay leaf and serving. I also added in my own secret ingredient: Black & Red Spice, one of my new spices from Penzey’s, which is a blend of Tellicherry Black Pepper and Cayenne Pepper, that packs a punch when you want a little more heat than what black pepper alone can offer.

Naturally, this soup doesn’t contain that rich depth of flavor one might obtain after simmering a ham shank in their soup for hours on end. With that said, this soup was a great easy and economical weeknight dinner recipe. I’d rate it 7/10 stars (probably 8/10 stars if I actually had white northern beans or cannellini beans – I wasn’t a huge black-eyed pea fan). Hearty, delicious, and relatively low-calorie (sorry, I actually don’t have the nutrition facts). Click here for the original soup recipe from Allrecipes.

I served my White Bean and Ham Soup with a cornbread muffin, with a little help from Jiffy! My lovely lady lumps tasty cornbread lumps.

I’ve been on the fence last the few weeks as to whether or not I want to go on vacation between Christmas and New Year’s this year. And I’ve only been seeing the prices increase daily. Tonight I did a lot of research, and finally tonight, the husband and I concluded that we shall wait to go on vacation until 2011 (I have a HUGE destination in mind that I REALLY want to make happen!), since the flight prices during the holidays are so outrageous. So that is my anecdote of the day! Imma be doin’ my thang, do it, do it okay.

♪♫ Currently listening to: My Humps – Black Eyed Peas.

2 thoughts on “Dinner with the Black Eyed Peas

  1. Pingback: Love Bear « Meg.Goes.Nom.Nom.

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