The Kitchen Witch - Cold Weather Favorites

New Year’s Black Eye Pea Soup

I love warming soups and stews during the winter and I have settled on our family’s two favorites for this month. The New Year’s Black Eye Pea Soup and the Wild Rice and Mushroom Vegetable Stew.

New Year’s Black Eye Pea Soup

Click Here for Original Recipe from Forks Over Knives

The original recipe is attached above, however, I made the following changes:

Omitted the Red Wine Vinegar and cooked it in the InstaPot (adding the black eyed peas for 1 minute on HP after the other ingredients cooked on STEM for 20 minutes)

If you eat ham, feel free to serve this with a slice on the side or chop up a piece and place it in the soup before serving.

Wild Rice and Mushroom Vegetable Stew

Ingredients:

1 tbs olive oil

6 cups vegetable broth

2 cans fire roasted diced tomatoes. undrained

3 celery ribs, sliced

3 medium carrots, chopped

1/4 diced sweet onion

1 medium sweet potato, peeled and cubed

1 3/4 cup sliced baby portobello mushrooms

1 cup uncooked wild rice

1/4 cup dry red wine

1 tbs minced garlic

3 fresh Thyme sprigs - remove the leaves into the pot

2 bay leaves

1/2 tsp cayenne pepper*

3/4 tsp Salt*

1 tsp Fresh Ground Black Pepper*

*taste before serving and adjust seasoning

Directions:

On saute’ setting, place the olive oil in the pan and let heat. Add the onions, celery, carrots and sweet potato and saute’ until onions begin to soften. Add the mushrooms and saute’ a bit longer until the mushrooms begin to slightly soften. Add the red wine and deglaze the pan. Let the wine reduce until almost gone. Turn off the saute’ setting.

Add the remaining ingredients. Place lid on InstaPot and close valve. Pressure cook on high for 20 minutes. Allow pressure to naturally release for 10 minutes. Quick release any remaining pressure. Adjust seasoning to taste. Remove bay leaves and serve.

Recipe loosely adapted from Taste of Home