Creamy Black Eyed Pea Soup

As the temperature plummets, the need for warm and soulful comfort food rises! Creamy Black Eyed Pea Soup is rich, filling, and comes together in less than 30 minutes- a winter wonder!

One Sunday, after tragically overcooking a batch of black eyed peas in my pressure cooker, I had an epiphany. Ok, maybe epiphany is an exaggeration, but let’s just say I had an idea…

Creamy Black Eyed Pea Soup | www.AreYouKitchenMe.com

One of the biggest lessons I’ve learned through my years of cooking is that there really are no failures. Take my pumpkin-pie-turned-charcoal-briquettes from last week. They looked absolutely horrendous and the crust was totally ruined but even then, the inside filling was caramelized and delightful. See that? Silver lining.

Creamy Black Eyed Pea Soup | www.AreYouKitchenMe.com

The same happened with my mushy, falling-apart, nearly-disintegrated black eyed peas. I had planned to freeze them for salads and stews but their lack of structural integrity rendered that plan inoperative. What does one do with six cups of soggy bean mush…? Soup, of course.

Creamy Black Eyed Pea Soup | www.AreYouKitchenMe.com

I leaned into some Caribbean flavors for this soup with allspice, thyme, and coconut milk. I think a few chunks of pineapple or some exotic dried fruit would take this soup to a truly tropical level. And if you can take the heat, a drizzle of Sriracha is divine.

Creamy Black Eyed Pea Soup | www.AreYouKitchenMe.com

Learning to cook has taught me to fail. Again and again and again you fail. Your cookies fall apart and your sauce separates and your cake falls flat and your greens turn out tough and inedible. But you learn. The phrase “no use crying over spilt milk” has become somewhat of a motto in my kitchen. Less and less these days do I find myself a crying mess on the kitchen floor after the pancakes I wanted for breakfast looked more like piles of burnt scrambled oatmeal. Instead, I just eat oatmeal.

I guess this is a lesson in resilience. Things don’t always go the way we planned, but at the end of the day you can have a pot of soggy mush or bowl of delicious soup. Up to you.

Creamy Black Eyed Pea Soup

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: 8 servings

As the temperature plummets, the need for warm and soulful comfort food rises! Creamy Black Eyed Pea Soup is rich, filling, and comes together in less than 30 minutes- a winter wonder!

Ingredients

  • 8 oz. sliced mushrooms
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp. olive oil
  • 1 tsp. allspice
  • 1 tsp. dried thyme
  • Pinch cayenne
  • 1 bay leaf?
  • 2-4 cups vegetable stock
  • 2 cans blacks eyed peas (or 4 cups cooked- or overcooked!)
  • ½ lb. kale, washed and chopped
  • 1 cup canned coconut milk (I prefer full fat)

Instructions

  1. Heat a medium stockpot over medium-high heat and add oil. Add onions and sauté for 5 minutes. Add in mushrooms and sauté another 8-10 minutes, until most of their liquid has cooked out. Add garlic, allspice, thyme and cayenne for an additional 2 minutes.
  2. Add the black eye peas and stock and bring to a low boil. Simmer for 15 minutes.
  3. Add kale and coconut milk and return to a simmer. Stir until kale has wilted, about 2 minutes.
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Creamy Black Eyed Pea Soup | www.AreYouKitchenMe.com

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