Mushroom, Barley, and Black Eyed Pea Soup

It takes a lot of time and love to prepare meals for others.  Are there any primary meal makers out there? This is a shout out to you.  So much of our heart and soul goes into making and preparing food that our loved ones eat.  So much of our lives go into everything that we make.

So, loved ones, a little request... please, say thank you.  Thanks.  Relish each meal as the gift that it is.  And respect it.  Even if it has mushrooms.

See, mushrooms are a dividing issue in our house.  I'm going to assume that they might be in yours as well.  But, this soup is a game changer.  This soup just might be the thing to win the mushroom battle and finally get that well-deserved... thank you.

Dinner is served.  You are welcome.

This soup is my new go-to soup.  It's hearty, full of flavor, and makes me feel all warm and fuzzy inside.  Isn't that what everyone wants from their soup?  The mushrooms seem to hide amongst the barley and black-eyed peas and even self-proclaimed mushroom haters will enjoy this one.  I love eating it with whole-grain toast, but I have been known to chow it down with a bag of pita chips.  Whatever suits your style.

Mushroom, Barley, and Black Eyed Pea Soup
Serves 6

1 tablespoon olive oil

2 leeks, diced

2 cloves garlic, minced

8 oz crimini mushrooms, diced
3 carrots, diced
6 cups vegetable broth
1 bay leaf
1 tablespoon soy sauce
1 cup dried barley
3/4 cup dried black-eyed peas
Freshly-ground sea salt and black pepper to taste

Add oil to a pot over medium heat.  Add the leeks and sauté for about 2 minutes.  Add the garlic and sauté an additional minute.  Add the mushrooms and carrots and sauté an additional minute.  Add the vegetable broth, bay leaf, soy sauce, dried barley, and black-eyed peas.

Bring the soup to a boil, then lower to a simmer and cook for 25 - 30 minutes, until the barley and black-eyed peas are tender.  Remove the bay leaf and serve hot.