This soup combines elements of the traditional southern black-eyed peas and collard greens soup with southwestern flavors of cilantro and lime. I traded the traditional pork or bacon of the “Hoppin’ John” for some lean cut 100% grass-fed beef marinated in fresh lime juice. The meat here is used as an accent flavor; the black-eyed peas are the stars of this dish. Enjoy throughout the fall and winter but bookmark this dish for January 1st. The recipe makes a wonderful New Year’s Eve dish as black-eyed peas are celebrated by many as a “lucky” food to begin the new year.
Black-Eyed Peas & Lime-Seared Steak Soup
with collard greens & cilantro
- 1 & 1/2 cups dried black-eyed peas
- 1 cup frozen chopped collard greens
- 4 cups low-sodium vegetable broth
- 9 cloves fresh garlic
- 2 shallots chopped (optional but suggested)
- 0.5 lb 100% grass-fed stir-fry beef strips
- 2 large handfuls of fresh cilantro
- juice of 2 fresh limes
- dash of cayenne pepper
The Night Before: Rinse 1 1/2 cups dried black-eyed peas and soak in a large pot for at least 4 hours. I normally leave the beans to soak covered overnight. Place fresh 100% grass-fed beef, sliced thin in a zip-lock bag or container with a full lime’s worth of lime juice. Store in the fridge overnight.
1. Strain soaked black-eyed peas and add to large pot with about 4 cups water. Bring to a boil and then reduce to a simmer and allow to cook for about an hour stirring occasionally.
2. In a large stir-fry pan, begin searing lime-marinated beef at medium heat. Crush and chop garlic into thin slices and add about 3 of the 9 cloves to your pan with the beef. Toss in a few rinsed fresh cilantro leaves as well. If you have the optional shallots, chop these and add to your pan. Add 1/4 cup of your vegetable broth (I love Pacific Natural Foods Organic Vegetable Broth- low sodium) to the pan and cover, stirring occasionally for about 15 minutes or until beef is fully cooked.
3. When black-eyed peas have cooked (after simmering for about 60 minutes) strain, rinse, and return to large pan with the remainder of your 4 cups vegetable broth. Bring heat to medium high. Rinse 2 handfuls of cilantro (also known as coriander) thoroughly and add to your soup pan. Also add 1 cup frozen chopped collard greens, the remaining garlic, and the lime juice from the second lime.
4. Stir in beef and spike with a dash of cayenne pepper.
Amply provides enough to serve 4.