After a nice, long holiday, I should be eager to jump back into work. It’s not happening. The weather this month has been uncharacteristically pleasant and I’m spending as much time outside as possible before the inevitable deep freeze sets in.
I’m easing myself back into a productive schedule, and this soup is about as easy as it gets. Just throw everything in a pot, let it cook for 20 minutes and PRESTO, it’s done! I strongly recommend adding in plenty of freshly ground pepper. Add it 1/2 teaspoon at a time until you achieve the desired taste. It gives the soup a warmth and depth of flavor that minimizes the need for salt.
P.S. I’ve fallen in love with buckwheat. It’s easy to make and goes with everything – soups, salads, and sides whether they are sweet or savory. It’s loaded with protein and fiber and is gluten free. Don’t be surprised to see a lot more of it around here!
Ingredients (serves 4 – 6)
1 large yellow or white onion (diced)
3 medium tomatoes (diced)
2 large carrots (cut into ¼ inch slices)
2 large celery stalks (cut into ¼ inch slices)
½ cup dry black-eye peas (soaked overnight and drained)
½ cup dry buckwheat
1 quart low sodium vegetable broth
½ tablespoon Italian seasoning
1 bay leaf
1 teaspoon salt
1 teaspoon garlic powder
1 – 1 ½ teaspoons freshly ground pepper
chopped parsley for garnish
Directions
1. Cut vegetables while bringing the broth to a boil in a soup pot.
2. Place all ingredients in the pot except the salt. Bring back to a boil, stir well, cover, and reduce heat to low. Cook for 20 minutes.
3. Add salt to taste. Check the pepper to see if more is needed.
4. Garnish with parsley and serve hot immediately.
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