This month For The Love of Food had its third-year anniversary. Three years ago I sat in my dark kitchen photographing roasted vegetables under a stove light (with a point-and-shoot!) for a grad school project. Thankfully things have changed a lot over the years.
I just wanted to take a moment to tell you how grateful I am to this incredible blog community created by each and every one of YOU. Thank you for your encouragement, your wisdom, and for learning together these past three years.
Thank you for putting up with way too many cat stories. Thank you for laughing at my jokes and listening to my constant ramblings about how delicious vegetables are. Seriously… ’cause everyone else in my life is sick of it by now.
This soup is fabulous for late winter and early spring because it feels warming and satisfying without being a heavy winter stew. I love it served with a simple green salad (preferably topped with green goddess salad dressing) to round out the meal.
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 2 carrots, cut into rounds
- 3 red potatoes, chopped
- 1 yam, chopped
- 1 bunch collard greens, stems removed
- 3 cups cooked black-eyed peas
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 4 cups vegetable stock
- 1 tablespoon apple cider vinegar
- Sea salt and freshly-ground black pepper
- Add the olive oil to a pot over medium heat. Add the onions and garlic and saute until the onions are translucent, about five minutes. Add the carrots, potatoes, yam, collards, black-eyed peas, basil, oregano, and vegetable stock. Bring to a boil, cover, and reduce heat and simmer 20 – 25 minutes.
- Stir in the apple cider vinegar and and season with salt and pepper to taste. Remove from heat and serve.