Black Eyed Pea, Smoked Salmon, and Spinach Soup

I smoked some salmon on the grill for dinner Saturday night, and had some left over.

No one eats salmon the next day. I don’t know how many times I’ve thrown away perfectly good salmon over the years. Never again!

• 2 cups dry black eyed peas
• 24 oz reduced sodium vegetable broth
• 1 onion
• 2 cloves garlic
• 4 T minced ginger
• bunch of green onions
• as much spinach as you want
• 2 filets smoked salmon
• cayenne pepper, salt, pepper, and smoked paprika to taste

Rinse 2 cups BEPs and pick out anything that doesn’t look like it should be there. Put into a large stew pot with enough water to cover. Boil for 2-3 minutes, remove from heat and let soak for 90 minutes.

Drain and refill with double the water you need to cover the BEPs, and cook for 60-90 minutes or until tender.

Drain, keep in pot, and pour 24 oz of vegetable stock into the pot with the BEPs. Simmer on low while sautéing the vegetables (except spinach) in olive oil until they start to caramelize. Add spices, salt and pepper.

Put the vegetables into the stock pot with the BEPs and simmer for 30 minutes. Flake the smoked salmon and tear the spinach into the stock pot, and cook for 10 minutes before serving.