Name: Easy Bacon, Black Eyed Pea and Kale Soup
Prep time: 30 min
Cook time: 30 min
Ingredients: 4 slices of bacon cut into small strips; 2 cloves of garlic (peeled and chopped); 3 cans black eyed peas (drained and rinsed); 1 can white beans (drained and rinsed); 3 cups chicken stock; 2 cups water; 1 2 x 3 inch hunk of parmesan cheese; 1 1/2 cups frozen peas (thawed); 2 cups kale (washed and torn); 1 ½ teaspoon salt; pepper; 

Easy Bacon, Black Eyed Pea and Kale Soup

Hi! Elizabeth here. I’m calling this post “Go-To Meals” Part 2. Anna shared her family’s “go-to meals” in her post last week. Read it here. I’m definitely adopting their yearly tradition–Anna, Dan, and their children spend some time on their car trip home from visiting Dan’s parents for New Years to talk about what meals they’ve been eating during the year. Anna writes down the list so she can refer to it during the year. I just love this idea! I also love the way Anna and Dan divided the list into categories that made complete sense to me. Some of my “Go-To Meals” might fall into Anna and Dan’s Standard Meals. A good example that everyone’s meals and how they approach food are different.

My family’s current “go-to meals”

There are definitely some that have fallen off the list over the years. I plan to bring them back into our rotation and share them with you in a future post.

Bacon, Black Eyed Pea, and Kale Soup recipe below (or ragu over pasta or oven polenta)
Black bean and beef tacos with guac, salsa, cheese, and sour cream–and sometimes rice or corn
Pasta Carbonara and salad with mustard vinaigrette
Instant Pot Butter Chicken with rice and sugar snap peas
Chili, cornbread (made with Jiffy mix), and salad
Pasta with roasted cherry tomatoes, garlic, basil, balsamic vinegar, and grated ricotta salata (summer)
White Bean, Kale, and Sausage Soup, salad, and bread
Spaghetti with tomato sauce and meatballs, salad and bread
Trader Joe’s Mandarin Chicken, rice, and green beans
Taco Soup, tortilla chips, and guacamole
Mustard Salmon, couscous (or rice), and broccoli
Lemon Shrimp over pasta, salad, and bread
Bell and Evans chicken tenders, roasted new potatoes, broccoli
Pasta with sage and sausage with salad and bread
Pasta with Pesto, salad, and bread
Italian sausages, potatoes, and shredded brussels sprouts (or broccoli or green beans)
Tomato soup and open-faced toasted cheese sandwiches with salad (or raw veggies)

Meals don’t have to be complicated to be nourishing or to provide an opportunity to gather together to eat.

What does this list tell me? That I rely A LOT on broccoli and salad as sides. Perhaps it’s time to branch out a bit!? I’m going to refer to Anna’s post here on simple sides when I’m planning meals over the coming weeks.

One of My Family’s “Go-To Meals”: Bacon, Black Eyed Pea, and Kale Soup

Everyone in my house likes a version of this soup.

My 11-year-old, Ellie, only likes the broth. The bowl she serves herself is often mostly broth with just a few beans. Caroline, my 14-year-old, loves this soup except for the kale. The bowl she serves herself is typically the complete opposite of Ellie’s bowl. Caroline loves the beans and prefers less broth. I don’t worry that neither likes kale. The kale cooks in the broth, so some of the nutrients from the kale find their way into the tasty, parmesan-infused broth. And eventually, they might end up trying the kale again.

I’ve made this soup for years. It’s inspired by/adapted from a pasta recipe, Orecchiette with Shell Beans, Proscuitto, and Parmigiano-Reggiano in Alfred Portale Simple Pleasures: Home Cooking from the Gotham Bar and Grill’s Acclaimed Chef.

It’s quick and easy. And I typically have the ingredients on hand. It can truly be made in 30 minutes!

At some point, I decided to change the recipe up a bit. I began adding a lot more broth, a hunk of parmesan cheese (this gives the broth a lovely rich flavor), and black-eyed peas.

And it slowly transformed into soup, rather than a sauce for pasta.

Sometimes, I serve this over polenta–not as a “go-to meal” though! Served over polenta is a great option for a nice dinner and it’s great for a crowd, too. During a few Christmases at Chad’s parent’s (there’s always a crowd), I made a big batch of the soup and served it over polenta along with a salad. Then we used the leftovers as soup for lunches.

Here it is served over pasta. I love serving it over orecchiette (which means little ears) pasta because the broth pools in the “little ear” shape. I alternate between the three because we have one person in our foursome who doesn’t like polenta and one who prefers it as a stand-alone soup.

If you’d like to make this without the bacon, I’d suggest adding fresh basil or a couple of tablespoons of pesto to the soup just before serving.