Would you look at that.
It's crazy how much can change in a year. In 365 days, I have lost and gained a lot and learned even more. I've had some rough times this year, but who hasn't? Today let's focus on how far we've come, and use the new year to throw off all of the bad that we're dragging with us.
In 2014 I made an effort to love myself, be confident, and go after my goals. Instead of making wishes and plans and worrying and wasting time, I plunged right into my ideas and worked with what I had. Thanks to that mentality, I made myself a blog. I won't lie and say it's been cake, (literally, yes.) But I'm figuring things out as I go and having so much fun, and I feel so lucky to be here talking to you now.
The point is, this year has been full of laughs and running and vegetables and bananas and chocolate and races and adventures and lame jokes and run on sentences and so much more. And now I get to do it all over again! Tonight I will go out for sushi with my two favorite people in the universe and watch a movie on a huge screen in the pitch dark, and when the clock strikes midnight, (Well, more like ticks midnight, but strikes is much more dramatic... if only I were Cinderella.) I will be happy and satisfied and ready to take on whatever life throws at me next.
But before all that, there's time for one more recipe I think.
Black eyed peas are traditional this time of year because they're supposed to bring luck. I wouldn't say that I'm a particularly superstitious person, but if there's extra luck floating around, better safe than sorry!
This soup is packed full of veggies and kale (because if luck doesn't protect you from the flu, veggies got your back) Hearty, satisfying, heart warming, hand warming, comforting, and just plain delicious, this soup is the perfect way to ward off the cold and welcome 2015.
Whatever you're doing this evening, stay safe and rock that party hat. And why not sip a little soup while you're at it, and see how far a little luck can get you.
Happy New Year!
Black Eyed Pea and kale minestrone
- 2 tbsp extra virgin olive oil
- 1 onion; chopped
- 1 clove garlic; minced
- 5 medium sized red potatoes; chopped
- 2 large carrots; chopped finely
- 1/2 tsp each dried thyme + dried oregano
- 14 oz diced canned tomatoes
- 1 qt. vegetable stock
- 1 tbsp tomato paste
- 4 mushrooms; sliced (I used baby portobellos)
- 1 large handfuls kale; de-stemmed and sliced into ribbons
- 2 cups cooked black eyed peas (I cooked my own from dried, but canned works too)
- juice of 1/2 lemon
Add the oil to a large stockpot or dutch oven and heat over medium. When the oil shimmers, add the onion and a pinch of salt. Cook until the onion is translucent and starting to soften, then add the garlic.
When the onion and garlic are soft and have some color, add the potatoes, carrots, and herbs. Cook over medium high heat for 5 minutes or until the vegetables have brown spots, stirring occasionally. You want a bit of a sear on the vegetables, so don't be afraid that they're burning. If you're using a dutch oven, there should be a darkish layer coating the bottom on the pot. Don't worry, keep going.
After the vegetables have some color and have softened a little, add the tomato paste and the stock. Allow the mixture to simmer until the vegetables are soft and easily pierced with a fork. Add the kale, mushrooms, and peas, and continue to simmer for another 5 minutes or so.
Stir in the lemon juice at the very end + adjust salt and pepper to taste. Serve the soup on its own, with fresh herbs + shredded parm, or with avocado toast.