I baked a spicy, savory bread…a bit too spicy. A creamy soup seemed to be the best remedy.
A. Pearbuckle’s Winter Soup (in a hurry!)
16oz black-eyed peas (prepared)
1 /2 cup snap peas (chopped)
2 cups tomatoes (diced)
2 cloves garlic (minced)
1/4 cup onion (chopped)
1/2 cup peppers (I used a mix of red, bell and banana peppers.)
1/4 cup spinach (minced)
1 cup vegan milk
2 TB Rosemary, Thyme, Basil, Oregano, Black Pepper in whatever proportion you like
Unbleached Sea Salt to taste
I put the tomatoes, milk, spices in a medium saucepan to warm the milk a bit. Everything else followed in no particular order.
I suggest stirring occasionally, but it will come to a nice steamy warmth on its own without help if you need to leave it for a bit. This makes it a nice background dish while you work on dessert or finish a side dish. If you don’t stir, it will form a film on top when done. Just stir it into the soup. It won’t hurt you. (Yes, I’ve had this conversation before. 🙂 )
The bread isn’t pretty so isn’t pictured, but tastes amazing. I just received a bread machine, but am still a fan of the bread mixes from Tastefully Simple at http://www.tastefullysimple.com/Cultures/en-US. I mixed minced spinach, Italian Seasoning, some leftover salt-free vegan seasoning and cracked red pepper into the mix.
I collect Blue Willow chinaware. Let me know if you also collect. I have some extra pieces and would love to trade with another collector.
Now, I’m off to eat!