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Mess O’ Greens and Beans Soup

What a lovely Indian summer of a week this is. Jack Frost has been visiting Ranui Gardens most nights but has backed off for a spell while we enjoy glorious blue-ribbon days. Mild frosts in fact benefit kale and collards, which are in John’s mess o’ greens mix: these hardy greens become sweeter after they’ve been frost kissed. We can enjoy this mess o’ greens and beans soup with a southern accent on our crisp-cool evenings.

It’s easy to cook black-eyed peas if you prefer them over canned: Start with ½ pound of dried beans. Rinse the beans and put them in a large pot with about 4 quarts of water. Bring to a boil, reduce to a simmer and cook 45 minutes or so, until tender. If you use a pressure cooker, black-eyed peas cook in 10 to 11 minutes. This recipe is adapted from one in Moosewood Restaurant Low-fat Favorites cookbook.

Wishing you a fabulous week–get in the kitchen and cook something delicious!

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Mess o’ Greens and Beans Soup
  • 8 ounces mess o’ greens, or collard greens or kale
  • 3 tablespoons extra virgin olive oil
  • 2 onions, red or yellow, chopped
  • 2 cloves garlic, minced
  • 3 cups vegetable broth
  • 1 can (15-ounce) diced tomatoes, about 2 cups
  • 2 cans (15-ounce) black-eyed peas, drained and rinsed, 3 to 4 cups
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon brown sugar or honey
  • 1 pinch dried thyme
  • ¼ teaspoon ground allspice
  • ¼ teaspoon hot pepper sauce
  • 1/2 teaspoon sea salt
  • 2 cups cooked brown rice
  1. Rinse the greens well and remove the coarse stems. Chop coarsely and set aside.
  2. Heat the oil in a soup pot. Stir in the onions and cook and stir until they are translucent. Add the garlic and cook and stir another minute or so. Add the vegetable broth, chopped greens, tomatoes and their juice, black-eyed peas, vinegar, brown sugar, thyme, allspice, hot pepper sauce and salt. Simmer for 15 minutes. Stir in the rice and simmer another 5 minutes. Season to taste with more salt and hot pepper sauce, if desired.


  • Christina

    Huge fan! My hubby bought me Chocolate Snowball as a thank you for paying his gas last ski season. I have to say, it was worth every gallon!
    I spent the first three days just reading the book, cover to cover before picking a recipe to try. I went with the Chocolate Truffle Cake. We ate through three of them in two weeks.
    Our family of six has enjoyed every recipe I’ve made. Right now, I have the Snuggery Chocolate Silk Pie firming up in the fridge. Next week we’ll try the White Chocolate Banana Cream Pie for Sunday dessert.
    Thanks for sharing your talents with us!
    The Dymock Family Reply · 29 May, 2011

    • So glad you found my blog! Thanks for the baking report. Reply · 30 May, 2011

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