Black-Eyed Peas with Mustard Greens and Rice

From Vegetable Soups from Deborah Madison's Kitchen

Cookbook

Author(s): Deborah Madison

Page 93

Cuisine: North American

Course: Soups and Stews

Reviews

1 reviews, average rating 1.0 / 5

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Cooksbakesbooks

13 years ago

★ ★ ★ ★ ★ 1/5

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This soup was a mess of off flavors and textures. The greens were bitter, the beans lacked flavor, the rice was a distraction, and the whole thing did not meld together as a soup should. If I were to make it again, I probably would cook it for several hours with the beans, greens, and seasonings, and I'd still put the rice in more toward the end, or I'd have left the rice out entirely.

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