Night and Day Soups

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Night and Day Soup

Serve these soups alone, or together by ladling a little in each bowl. To serve this as a duo of soups for NIGHT and DAY: heat both soups and using 2 measuring cups, pour soups, simultaneously, into each soup bowl, aiming for the center of the bowl. Both soups are fairly thick and will just meet in the middle and not mix. Garnish with chopped herbs and drizzle of evoo.

Night and Day Soup Ingredients

For the black bean recipe, we used a sofrito (Latin/Spanish aromatic mixture of red pepper, onion, tomatoes, and garlic) cooked long and low to give the soup a deep rich flavor. 

Day and Night Soup Vertical

Save time by using canned chipotle peppers in adobo sauce. Use the remaining peppers in sauce to flavor another dish, like our Slow Cooker Mole Chicken Wings.

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings

Ingredients

Day/Ginger Spice Yellow Split Pea Soup:

  • 2 teaspoons extra virgin olive oil
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 medium Yukon Gold potato, not peeled, diced in ½-inch pieces
  • 3 garlic cloves, minced
  • 2 tablespoons freshly grated ginger
  • 1 heaping tablespoon curry powder
  • 1½ cups dried yellow split peas
  • 7 cups cold water
  • Kosher salt
  • Freshly ground black pepper
  • Garnishes: finely chopped flat leaf parsley, drizzle of good quality extra virgin olive oil

Night/Smoky Black Bean Soup with Toasted Cumin:

  • 2 teaspoons extra virgin olive oil
  • 1 medium red onion, diced
  • 2 red peppers, diced
  • 3 medium tomatoes, diced (or 1 can whole tomatoes)
  • 3 garlic cloves, minced
  • 1 tablespoon adobo sauce from a can of chipotles in adobo
  • 2 teaspoons cumin seeds, toasted in a dry pan
  • 2 (15-ounce) cans black beans, drained and rinsed
  • 5 cups cold water
  • Kosher salt
  • Freshly ground black pepper
  • Garnishes: finely chopped flat leaf parsley and cilantro

Preparation

Day/Ginger Spice Yellow Split Pea Soup:

1. Heat evoo in a large Dutch oven or saucepan, over medium high.

2. Sauté onion, carrots, celery, and potato for 7 to 10 minutes, or until lightly browned and caramelized. Add garlic, ginger, and curry powder. Continue cooking for 2 minutes more to sear spices. 

3. Add peas and water. Reduce heat to a simmer and cook, stirring occasionally, for 30 to 45 minutes, or until the peas are soft and fairly creamy. 

4. Using an immersion blender or standard blender, puree half the soup, leaving some texture (you want to have some chunkiness to the soup). Season to taste with salt and pepper. Ladle into bowls, and serve with chopped parsley and a drizzle of evoo.

Night/Smoky Black Bean Soup with Toasted Cumin:

1. Heat evoo in a large Dutch oven or saucepan, over medium high.

2. Sauté onion, red pepper, and tomatoes for 5 to 7 minutes, or until lightly browned. Reduce heat to medium low, add garlic, adobo, and cumin seeds. Simmer for 20 minutes, stirring occasionally, until most of the moisture has evaporated and the sofrito is very fragrant. 

3. Add black beans and water. Simmer for 30 to 45 minutes, until all flavors have incorporated. Puree half the soup using an immersion blender or standard blender (you want so chunks of beans and vegetables to remain). 

4. Season to taste with salt and pepper. Ladle into bowls, and serve with chopped parsley and cilantro.