Welcome to Romeo's Food Lady! This blog contains recipes for delicious vegetarian food. Most of these are not recipes authored by me. Rather, this is just a compilation of great veggie food I've found from all over the place, usually tweaked just a little. It's intended to be a reference FOR ME so I don't lose great food I've found nor the changes I've made to suit my tastes, but I'm happy for you to use it, too. After more than 25 years of being a vegetarian, I know what tastes good.
Romeo's Food Lady is named after my friend and cat, Romeo. Romeo is not a vegetarian, but his Food Lady is!

Saturday, March 10, 2012

Spinach and Potato Soup

Remember when I said I was trying to incorporate more sweet potatoes into my diet?  Well, ditto for leafy greens.  This recipe has both, and I am able to take credit for this one myself.  It's been a fairly warm spring in Memphis, but we had a cold snap last night.  Soup was a warm and comforting supper, and this recipe is super easy!

2 T. extra-virgin olive oil
1/2 onion, peeled and chopped
3 large cloves garlic, minced
1 large sweet potato, peeled and cut into 1/2-inch dice
1 large baking potato, peeled and cut into 1/2-inch dice
water or vegetable broth (I used water plus some leek broth I had in the freezer.)
salt and freshly-ground pepper, to taste
1 12-oz. package frozen crowder peas
1 can diced tomatoes (with juice)
1 12-oz. package chopped frozen spinach

In a stockpot, heat the olive oil over medium heat.  Sauté the onion until transluscent.  Add the garlic, and sauté a minute more.  Add the diced potatoes plus water/broth to cover.  Add 1 t. salt and freshly-ground black pepper to taste.

Raise heat to high and bring the water/broth to a boil. Add the frozen crowder peas plus additional salt, if desired (I used anotehr 1/2 t. and honestly could have used a little more.), and return to a boil. When the potatoes are tender when pierced with a fork and the crowder peas have a proper cooked texture when bitten, add the can of diced tomatoes with juice and the frozen chopped spinach.  Add more water/broth, if necessary.  (The soup will be very spinach-y.)  Bring the soup briefly back to a boil to ensure all soup (including frozen spinach) is thawed and warm.  Adjust salt/pepper to taste, and serve warm with crackers, cornbread, or some other tasty bread.

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