Eating black eyed peas is a New Year’s tradition, but this creamy black eyed peas and wild mushroom soup can be enjoyed anytime of the year for a comforting, healthy and easy to make dish.
It’s been said that eating black-eyed peas and greens on New Year’s Day will bring you prosperity and good fortune for the rest of the year. Well, as my first blog post in a few months and the first of 2025 I wanted to honor that tradition with an new twist on black eyed peas and greens.
This recipe is so easy to make and has scrumptious, yet simple and healthy ingredients. I used canned black eyed peas, Lundberg wild rice blend (don’t buy this online, I paid $6.29 for it at Whole Foods, I just want to show you what the package looks like), baby bella and shitake mushrooms, and kale for the greens. You can add soy curls or crumbled tofu for additional protein if you want and you can use collard greens or spinach in place of the kale.
This recipe is made in one pot, so the majority of the prep time is cleaning and chopping veggies and mushrooms. You can buy a premade mirepoix to save time on this part instead of chopping all the onion, carrot, and celery yourself. There is also an optional step of blending part of the soup to make it extra creamy, but this soup is good either way, so skipping that step can save you time on the clean up.
If you want to add extra or different veggies, mushrooms, or spices, please share in the comments below. I’d love to hear your take on the recipe.
To make this recipe gluten free, skip the step where you add the flour. It wont be as thick and creamy, but it will still be delicious. To make this recipe oil free, skip the oil and add water as you sauté the mirepoix and don’t add the vegan butter.
Since this is a rice based soup, it will thicken up considerably overnight in the fridge. It will be wonderfully thick, but you can mix in some water to bring it back to its original consistency.
Creamy Black Eyed Peas and Wild Rice
Ingredients
- splash oil
- 1 medium onion diced
- 3-4 stalks celery diced
- 3-4 carrots diced
- 16 oz mushrooms mixed (baby bella and shitake)
- 5 cloves garlic diced
- 1 tbsp smoked paprika
- 1/2 tbsp dried parsley
- 1/2 tbsp dried rosemary
- 1/2 tbsp dried thyme
- 1/4 cup vegan butter
- 1/4 cup flour
- 1 can coconut milk
- 2 cups veggie broth
- 1 cup wild rice blend rinsed
- 1 can black eyed peas drained and rinsed
- 2 cups kale chopped
- salt and pepper for seasoning
Instructions
- Heat a large pot over medium high heat and add a splash of oil. Add the onions, celery, and carrots and a bit of salt and pepper. Cook for a few minutes or until the onions are translucent and the carrots are bright orange. Reduce heat to medium
- Add the garlic and cook for one minute.
- Add the mushrooms and cook for a couple of minutes
- Add the paprika, parsley, rosemary, and thyme and cook for a couple of minutes.
- Add the vegan butter, let it melt. Add the flour and mix until the flour is completely incorporated.
- Add the coconut milk, veggie broth, wild rice, and black eyed peas.
- Bring the mixture to a boil, then reduce to a simmer and cook for 45 minutes.
- Optional: For additional creaminess, carefully transfer about 2 cups of the soup to a blender and blend until creamy and add it back to the soup.
- Stir in the chopped kale and serve!
Leave a Reply