Gluten Free Lucky Black Eyed Pea Soup Recipe

by Jen Springer

Feeling down on your luck baby?

You won’t for long if you whip this hummer together!

This isn’t the ‘ol bland black eyed pea recipe that you might be used to. I’ve had bad black eyed pea soup and I wouldn’t dare do that to you.  Blech!

Black eyed peas are notorious for their good luck lore. They are also known as “cow peas”.

My grandma introduced me to black eyed pea soup for New Year’s when I was a kid and I’ve made it a tradition of my own to embrace this precious legume.

That is why I make this recipe on New Year’s Eve or whenever I feel I need a juicy inoculation of luck. Sure, you can mindlessly whip together all the ingredients below; however …

I am going to give you the REAL secret that puts the good ju-ju in it.

When you make this gem, think about what you’d like to create in your life. If it’s New Year’s, an anniversary, or even a birthday – think about what you’d like the coming hear to be like. Put those intentions along with good vibes in the pot as you add the ingredients.

Only put in what you want, none of this “I don’t want XYZ anymore.” Trust me, only look optimistically forward in your life and not back at bad times.

As the pot cooks, your dreams are cooking inside it. Then when it’s time to eat, I imagine I’m literally taking in all the ingredients I need so my year is a radical success and my dreams manifest.

I always feel inspired and as if I’m creating a new beginning in my life when I make this.  Plus, it’s so much fun to make!

If your life is taking a course you’d like to change, make the good vibe soup.

The Recipe

Ingredients:

8 oz dried black eyed peas

2 organic vegetable bullion cubes

1 large leek, coarsely chopped

6 ounces of portobello mushroom, coarsely chopped

½ fennel bulb, finely chopped

4 tblsp butter

5 cloves garlic, minced

½ tblsp dried basil

1 tsp dried thyme

2 bay leaves

1 tsp orange rind

1 tsp salt – Redmond Real Salt

4 grains of Szechuan Peppercorn

Directions:

Cover black eyed peas and cook for one hour or until soft and tender. Drain and rinse, place in 4 quart pot. Add bullion, garlic, basil, thyme, bay leaves, orange rind, salt and peppercorns.

Saute in 4 tblsp of butter the leek, mushrooms, and fennel until the vegetables are soft. Add to the 4 quart pot. Cover vegetables with filtered water until pot is ¾ full. Bring to boil and reduce to a simmer for about a ½ hour or until all flavors have melded.

I will often let this soup sit on low heat for hours and the flavors mature and get super scrumptious.

This recipe is special, so if you take it on I beg you to leave comments on your experience.

Now go get your mojo on and make this hum dinger ASAP!

Jen Springer is a Holistic Nutrition Expert who currently serves 10,000 clients.  Her approach to health is refreshing and out of the box, yet makes so much sense.  She has a track record of  helping people have the “A-HA” moment they need in order to start rebuilding vibrant health which is their birth right. With her guidance, people quickly get results even though  they’ve spent years of chasing for answers. Jen has been a health educator and practitioner for the last 10 years.

Black-Eyed Peas