This is a hearty, flavorful soup with a slightly spicy, smoky kick to it. Sadly, as soup is not the most photogenic food, I don't have any decent photos to include.
2 TBSP safflower oil
2 large green bell peppers, diced (about 3 cups)
1 very large (or 2 medium) Vidalia onion, diced (about 3 cups)
1 to 1.25 lb white mushrooms, stemmed and cut into 1” pieces about 0.25” thick
4 medium tomatoes, diced (about 3 cups)
24 oz frozen black-eyed peas
6 or 7 cups vegan “chicken” broth or vegetable broth
½ tsp salt
1 tsp ground black pepper
1 tsp smoked paprika
4 bay leaves
2 TBSP Earth Balance soy free buttery spread
½ cup organic potato flakes
In a large stock pot, heat oil over medium. Add pepper and onion and cook covered, stirring periodically, until the onions and peppers start to soften. Add the mushrooms, tomatoes, black-eyed peas, and broth before turning the heat up to high. Combine salt, pepper, and smoked paprika and stir them into the soup along with the potato flakes. Gently stir in the bay leaves and buttery spread. Once the soup reaches a boil, cover it again and turn the heat to low. Simmer until all the vegetables and the black-eyed peas are tender. Remove the bay leaves before serving.
Notes:
For the broth, my first choice is definitely vegan “chicken” broth. Both Better Than Bouillon and Edward & Sons make it, the former is paste while the latter is cubes. Make it with at least as much bouillon as the package says to use, possibly extra to suit your taste.
If you wish to substitute canned black-eyed peas for frozen, be aware that they will be softer; frozen works best in this recipe.
To lower the fat content, skip the oil and use the buttery spread to cook the onions and peppers instead of adding it later.
Do not use regular paprika in place of smoked paprika! The smoked paprika gives this soup a delightful smoky flavor that you won’t get from regular paprika.
This makes a lot of soup because I like to make enough to have leftover soup to last several people for days. If you want to make a smaller amount of soup, see the halved ingredients list below:
Half Recipe Ingredients
1 TBSP safflower oil
1 large green bell peppers, diced (about 1.5 cups)
1/2 very large (or 2 medium) Vidalia onion, diced (about 1.5 cups)
8 to 10 oz white mushrooms, stemmed and cut into 1” pieces about 0.25” thick
2 medium tomatoes, diced (about 1.5 cups)
12 oz frozen black-eyed peas
3 or 3.5 cups vegan “chicken” broth or vegetable broth
1/4 tsp salt
1/2 tsp ground black pepper
1/2 tsp smoked paprika
2 bay leaves
1 TBSP Earth Balance soy free buttery spread
¼ cup organic potato flakes
