Signature Soulful Soup Recipes
SIGNATURE SOULFUL SOUP
Everyone who celebrates Kwanzaa knows that there's no such thing as a standard holiday menu: Since the celebration of African American culture was established 55 years ago, Black families and communities around the country have developed all sorts of unique traditions and dishes. For Washington, DC, chef and Cutthroat Kitchen winner Huda Mu'min, the holiday meal often involves shrimp and grits and a salmon dish, but whatever she plans, this hearty soup is a must-have. It's a family favorite that's full of ingredients with roots in Black culture, including collard greens and black-eyed peas. "This dish is the essence of what Kwanzaa stands for," Huda says. "It's like a hug in a bowl!"
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large saucepan or dutch oven over medium heat. Add the garlic and cook, stirring, until lightly browned, 1 to 2 minutes. Add the sausage and cook, breaking up the meat with a wooden spoon, until cooked through, 2 to 3 minutes. Add the black-eyed peas, collards, tomatoes, onion, bell peppers, Cajun seasoning and cumin and stir. Cook, stirring, until the collards begin to wilt, about 4 minutes.
- Increase the heat to medium high, then add the chicken broth and stir. Cover and simmer, stirring occasionally, until slightly reduced, 15 to 20 minutes. Season with salt and pepper to taste.
SPICY-SMOKY-SOULFUL LENTIL SOUP
This soup was created on a windy, stormy fall evening, when all I wanted to do was come home from work and make something satisfying yet quick and easy. It's "soulful" because you don't have to hurt a soul to prepare it; it's quite vegetarian-friendly. Of course, the ingredients can be modified to accommodate carnivores - use real bacon instead of bacon bits, or beef broth instead of vegetable broth. For less sodium, you can prepare your own broth, or use just water. The spiciness can also be adjusted to individual tastes, but I like it just like this. Don't be afraid of the amount of Tabasco sauce here; you're using Tabasco's new chipotle variety - kind of like a spicy steak sauce that can be used as a condiment. I like to serve this with saltine crackers, or garlic bread (with or without ooey, gooey cheese!). One other note: don't add salt to beans while they're cooking. It can interfere with the cooking process and make them take longer to finish. Always add salt to beans after they're tender.
Provided by EdsGirlAngie
Categories Lentil
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In large pot, sauté onion, garlic and celery in olive oil.
- When transparent (not browned) add oregano, cumin, parsley and bacon bits.
- Sauté a bit longer, then add vegetable broth and lentils.
- Stir, then add 2 cups of water (or more broth).
- Bring to boil, then cover and simmer on low heat for 20 to 25 minutes.
- Uncover, add 1 to 2 more cups of water (use your judgment) and add the chipotle Tabasco, salt and Liquid Smoke.
- Cook uncovered over low heat for approximately another 20 to 30 minutes.
Nutrition Facts : Calories 278.9, Fat 1, SaturatedFat 0.1, Sodium 637.7, Carbohydrate 48.7, Fiber 23.1, Sugar 3.4, Protein 19.4
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