This is a soup I have only made for my friends once, which, at the end of a long soup season, feels like the soup equivalent of a couple that’s been married for fifty years discovering something new about each other. I wrote this recipe for the cookbook at the start of the pandemic after I stress-bought a giant bag of black-eyed peas in March when it was the last on the shelf, thinking I could find some interesting use for it as summer approached. Anyway, voilà! I love this recipe, this soup, this story of purposeful reuse to create flavor and joy, and all of you. Also: I can’t believe we only have ONE MORE SOUP LEFT until the end of the season. Off to cry into my tasty bowl of beans…
- Serve with cornbread (or this corn-free bread I like to make)
- Stir in fresh corn, cut off the cob
- Add a dash of Tabasco or two
Show me how you cook and serve it by emailing me your photo! Submissions are automatically entered to win a drawing for a Soup Club cookbook.
Yes, all this fun and love went into the recipe. That’s why it tastes so good.