Black-Eyed Pea and Wild Rice Soup
As I talked about last year, I grew up with the tradition of eating black-eyed peas in some form every New Year’s Day so as to make sure it’s a prosperous one. This is one tradition that I’ve followed my entire life, and I don’t plan on ever missing it either. I realized that I’d never made a soup with them, so that’s what I decided to do this year.
I also wanted to add a little Minnesota twist to this classically southern dish by using the wild rice as a base for the soup. I used Minnesota-grown wild rice and some fresh kale to lighten it up a bit. I really love the combination of the beans and kale, but the wild rice was a nice addition.
If you’ve never had wild rice, it’s got a deliciously nutty flavor that adds a comforting element to this hearty soup. I also very much enjoy the slightly crunchy texture the rice adds. I hope you make this soup on New Year’s Day, but if not, at least have some black-eyed peas – even if they don’t really ensure a prosperous year, they sure taste good!
- ½ cup Wild Rice
- 2 cups + 6 cups Water or Broth
- 2 tbsp Vegetable Bouillon Powder
- 3 cups cooked Black-Eyed Peas
- ½ tsp Red Pepper Flakes
- ½ tsp Salt
- ½ tsp Pepper
- ¼ tsp Ground Cayenne
- ½ bunch Kale, chopped
- Add the wild rice and 2 cups of water or broth to a large soup pot. Bring to a boil, reduce heat, cover, and simmer for 15-20 minutes. Rice should still have some bite to it.
- Add another 6 cups of water or broth, the black-eyed peas, and spices. Mix well, bring to a boil, cover and simmer for 20 minutes. Add the chopped kale and simmer another 10 minutes. Serve warm!