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Sprouted Black Eyed Pea Soup

December 28, 2014

Sprouted Black Eyed Pea Soup
I am big time in love with the first of a new year. It doesn’t matter what has gone on in the previous months leading up to January 1st, I just love the idea of a fresh start to a new year…and an impending spring on its way!

With a growing, young family of little ones, New Year’s Eve isn’t quite how it used to be (as in, we never see the ball drop anymore!), but I still try to make it festive for the girls, and try to talk about the calendar and what the start of a new year can mean.

Sprouted Black Eyed Pea Soup
We usually spend New Year’s eve with “serve yourself style” platter of pastured meats and raw cheeses, crackers, pickles and other veggies, fruits and nuts and glasses of kombucha to “clink” on the *fake* midnight of the new year before my little one’s bedtime of exactly 7pm.

I also try to make this delicious black eyed pea soup sometime around the first week of the new year, and it is particularly one of my girls’ favorite soups…my bacon lover 😉 There is a bite of bacon in every spoonful and that is just heaven to her!

Sprouted Black Eyed Pea Soup
This soup is packed with flavor and is a delicious start to a possible new year resolution of getting nourishing bone broth in your meal plan daily!
Sprouted Black Eyed Pea Soup
Author: 
 
Ingredients
  • 1 lb dry organic black eyed peas
  • (I get them much cheaper in bulk at our local health food store so make sure you price check - I linked up so you can see what they look like!)
  • 1 lb pastured bacon, chopped
  • 2 medium onions, chopped
  • 4 large carrots, chopped
  • 4 stalks of celery, chopped
  • 1 head of garlic, minced
  • 4 quarts beef bone broth OR chicken bone broth
  • 2 TB all purpose season
  • ¼ tsp cayenne pepper (more if you want more heat!)
  • ½ lb organic baby spinach
  • Sea salt/pepper to taste
Instructions
  1. A day or so before you want to make the soup, put the dry beans in a large bowl with water to cover a good 3 inches above the beans. Let the beans sit under the light in your oven overnight, then drain and rinse the beans. Put the rinsed beans back in the bowl WITHOUT water, and back under the light in your oven to sprout. Should take about 24 hours or less to sprout – they sprout nice and quick when kept warm. Rinse the beans a few times during the day. This sprouting process makes the beans easier on the gut to digest and makes more of the nutrients in the beans available to absorb.
  2. In a large stock pot fry the bacon and scoop out with a slotted spoon to set aside. Leave the bacon grease in the stock pot to sautee your veggies in.
  3. Saute the onion, carrot, and celery in the bacon grease with large pinches of salt over medium high heat for about 10 minutes or longer. The salt draws out their moisture and sweetens the veggies.
  4. Add the garlic and cook for a minute.
  5. Add the stock and seasoning and bring to a boil.
  6. Add the beans and cook until the beans are bite tender – should take around 30-60 minutes.
  7. Take out about ½ of the soup and into a large mixing bowl, and use an immersion blender to blend that portion of the soup and return it to the pot. This gives the soup a creamy texture. You can skip this part if you don’t want that. You could use a regular blender for this step too.
  8. Add in the cooked bacon and the spinach in at the end and cook at medium heat until the spinach wilts.

Happiest New Year to you my friends!

This post was shared at Fat Tuesday and Real Food Wednesday!

 

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15 Comments

  • Reply Susan Wells December 31, 2014 at 9:15 am

    This recipe looks fantastic, I can’t wait to try it! What goes into the “all purpose season”?

    Thanks,
    Susan

    • Reply Renee Kohley December 31, 2014 at 12:48 pm

      Hi Susan! All purpose season is just a blend of and handful of herbs – you can find all purpose season in any spice section at the store. A few pinches of thyme etc would do the same trick if you don’t have the all purpose around!

  • Reply Lydia February 1, 2015 at 4:51 pm

    Making this now – although I used the easy method of doing my black eyed peas in the pressure cooker 😉

    Excited to try this!

    • Reply Renee Kohley February 1, 2015 at 8:56 pm

      Ohh! I want a pressure cooker! Lucky you! Enjoy the soup!

  • Reply 65 Delicious Real Food Soup Recipes - We Got Real February 28, 2015 at 7:09 pm

    […] Black eyed pea soup with bacon […]

  • Reply Megan Stevens December 22, 2015 at 12:49 pm

    This soup looks marvelous- so so cozy, warming and nourishing. Sharing today!

  • Reply anna@greentalk December 27, 2015 at 8:53 am

    I make a hoppin’ John recipe for new year’s day. Why do you sprout the beans as opposed to just soaking them over night? I generally cook my beans with kombu to help with digestion as well.

    Black eye peas are on of my favorite beans to grow by the way.

    • Reply Renee Kohley December 27, 2015 at 7:31 pm

      Hi Anna! Sprouting beans makes more of their nutrients available to absorb as well as making them easier to digest. An overnight soak is fine if time is constrained 🙂

  • Reply Sarah Floyd January 1, 2017 at 3:51 pm

    I am sprouting my beans now to make this tomorrow. Can’t wait! You have made my soup hating husband a soup eater with a few of your soups.

    • Reply Renee Kohley January 1, 2017 at 7:37 pm

      Oh great Sarah! We have plowed through this all weekend! Ha!

  • Reply Sarah Floyd January 1, 2017 at 3:54 pm

    Also how do you resist eating all the yummy bacon before it goes in the soup 😉

    • Reply Renee Kohley January 1, 2017 at 7:38 pm

      Oh I know it! I actually did have to hide it up on a shelf in the cupboard away from my toddler 🙂

  • Reply Laura Van Voorst January 17, 2017 at 9:46 am

    I have a “newbie” question. We are trying to make a major overhaul in our family and eat healthier. This recipe looks delicious, but what does “sprouting” mean? I have soaked my beans overnight and they are currently back in the oven to sprout. What am I supposed to be looking for…how do I know they are “done sprouting” and ready to add to my stock pot to cook? Thank you! 🙂

    • Reply Renee Kohley January 17, 2017 at 7:22 pm

      Hi Laura! Sprouting makes the beans easier to digest – it breaks down the phytic acid in the bean which over time causes irritation to gut lining. The sprouting also makes the vitamins and minerals more available to absorb. When they sprout you will see a little “tail” sprouting from the bean – that is when they are ready to cook 🙂 I hope that helps!

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