Southern Vegetable Soup
Serves: 8 to 10
Hands On Time: 1 hour and 15 minutes
Total Time: 1 hour and 15 minutes
3 tablespoons extra-virgin olive oil
1 yellow onion, diced
3 stalks celery, diced
3 carrots, peeled and diced
5 cloves garlic, minced
1 teaspoon red pepper flakes
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh rosemary
1 small head green cabbage, quartered, cored and thinly sliced
1 pound chopped collard greens
3 (14.5-ounce) cans black-eyed peas, drained
1 (14.5-ounce) can diced tomatoes
6 cups vegetable broth
Parmesan rinds (optional)
Kosher salt and freshly ground black pepper
Heat the oil in a large stockpot or Dutch oven over medium heat. Add the onions, celery and carrots and cook, stirring frequently, until the vegetables are soft, 6 to 8 minutes. Add the garlic, red pepper flakes, thyme and rosemary, and cook until aromatic, about 1 minute. Stir in the cabbage and collards and cook until slightly wilted, 5 minutes. Add the peas, tomatoes, vegetable broth and Parmesan rinds, if using. Bring to a simmer and then reduce the heat to low. Continue to simmer until the vegetables are tender and the soup is flavorful, about 45 minutes. Season to taste with salt and pepper. Serve.
About the recipe
Don’t be fooled by the word soup in the title. Add some toasted bread and you have a hearty meal that’s perfect for a cool night at home. If you have extra rinds of Parmesan or Pecorino Romano cheese lying around, throw them into the soup for a deeper, umami-laden flavor boost.
Pro tip: This soup is even better the second day.