Tuesday, February 1, 2011

Chipotle Tomato Soup, Black Eyed Pea Meatballs with Kale

Soup again!? Yes! Get into it!

Spicy tomato soup with chipotle peppers, garlic, black eyed peas and red onions served with tender meatballs of black eyed peas, kale and chorizo seasonings.

Chipotle Tomato Soup
2 tbl extra virgin olive oil
1 small red onion, small dice
1/2 tsp sea salt
2 garlic cloves, minced
1 tsp smoked paprika
1 chipotle pepper in adobo sauce, minced
1-28oz can crushed tomatoes
1 cup water
1-15oz can black eyed peas, drained and rinsed
2 tbl fresh chopped parsley
1 avocado, diced

In a soup pot, saute the onions with some salt in the oil over medium high heat until soft and slightly browned, 5 minutes. Add the garlic, paprika and chipotle pepper. Saute for 2 more minutes. Add the tomatoes, water and black eyed peas and bring to a boil. Reduce the heat to a simmer and cook for 15 minutes.
Transfer a little more than half of the soup to a blender and blend until smooth. Add back into the soup pot and gently simmer over low heat for 15 more minutes. Taste and season. Garnish with parsley and avocado.

Black Eyed Pea Meatballs with Kale
1/2 cup tvp
1 tbl adobo sauce (from chipotle peppers)
2 garlic cloves, minced
1 tbl soy sauce
2 tbl cornmeal
2 tsp paprika
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp dried oregano
1 tsp cumin
1/2 tsp cinnamon
1 1/2 cup vegetable broth, warm
1 cup black eyed peas, mashed completely
1/4 cup very thinly sliced kale
canola spray

Preheat the oven to 350. Place a baking sheet in the oven.
Combine the all of the ingredients from tvp to cinnamon. Stir to combine. Add the warm vegetable broth and stir. Let sit for 10-15 minutes until all the moisture has been absorbed. Add the mashed peas and kale and stir to combine.
Form into 12 small meatballs (the mixture should be very moist). Coat the hot baking sheet with canola spray and set the meatballs on it. Bake for 15 minutes until browned. Let rest for 5 minutes before serving.

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