Mississippi Minestrone

mississippi-minestrone-041

Mississippi Minestrone

  • 2 tablespoons olive oil
  • 1 small white onion, chopped
  • ½ cup sliced okra, sliced
  • ½ cup chopped fresh or frozen green beans
  • 1 celery stalk, chopped
  • 2 cloves minced garlic
  • 4 cups chicken broth
  • 1 (15 ounce) can red beans, rinsed and drained
  • 1 cup frozen black-eyed peas
  • 1 (14 ounce) can diced tomatoes
  • ½ cup sliced carrots
  • 1 tablespoon dried parsley
  • 1 teaspoon dried oregano
  • ½ teaspoon ground black pepper
  • ½ teaspoon dried basil
  • ¼ teaspoon dried thyme
  • 1½ cups water
  • 1 cup cooked or frozen turnip or collard greens, coarsely chopped
  • ½ cup small shell pasta, optional
  • Salt to taste
  1. In a large stockpot, heat olive oil over medium high heat. Add onion, okra, green beans, celery, and garlic. Sauté until onion turns translucent, about five minutes.
  2. Add chicken broth, red beans, black eyed peas, tomatoes, carrots, seasonings, and water. Bring soup to a boil, then reduce heat and simmer, covered for about 35 minutes.
  3. Add pasta, return the lid to the pot and bring soup back to a simmer. Cook for an additional 7 minutes or until black eyed peas and pasta are tender. Season with salt.

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