Pinckney's stash before Thursday rolled around - and I wanted to ensure that I had something vegetarian for myself on the days when I didn't want any meat or dairy.
2 tbsp canola oil
3 mild banana peppers, gutted and diced
4 cloves garlic, chopped
6 cups vegetable broth
1 lb fresh pink-eyed peas, rinsed
4 new potatoes, peeled and diced
1 ear of corn, cooked
2 large tomatoes, peeled and diced
1 branch fresh rosemary
1 branch fresh thyme
6 basil leaves, torn
pepper to taste
In an 8 qt pot, heat the oil over medium heat. Add the banana peppers and saute until softened, about 3-5 minutes.
Meanwhile, bring broth to a boil in a separate pot. Once it has boiled, add to the pot with the peppers along with the peas and diced potatoes. Cover and simmer 15 minutes.
Remove the husk from the corn and cut the corn off the cob with a serrated knife. Add corn, tomatoes and herbs to the pot, cover and simmer another 30 minutes. Check seasoning and add pepper to taste.
If I make this again, I might make it heartier by using less broth. (Chris Rock: 'cuz I sho' is hungry!) Since the potatoes were diced, less liquid was needed to soften them up. One pleasant surprise, was that most of the thyme fell off the branches while the soup cooked, so when I finally had some on Tuesday, I just had to fish the thyme and rosemary out of the pot and toss them in the compost bin, and the rest I packed up as leftovers.