Ingredients

1-2Tbsp Coconut oil
1-2Tbsp Tamari
1/4-1/2 medium Onion
1-2 tsp Chopped garlic
4-5 Baby Bella mushrooms
2 Shiitake mushrooms (from Trefoil Gardens)
3 stalks celery
1-2 medium Carrots peeled
Large handful of chopped arugula or other flavorful greens (from Trefoil Gardens)
1/2-3/4 med red, yellow, and/or orange bell pepper
2 cans (or 4 cups pre-soaked and cooked) Blackeyed peas
4 cups Mushroom broth (more or less depending on how thick/thin you want it to be)
1-2 tsp Turmeric powder
1/4 tsp nutmeg powder
1/4 tsp smoked paprika powder
1/8 tsp garlic powder
1/8 tsp ground clove powder
1/8-1/4 tsp Chipotle powder (this is pretty spicy. Add to your taste preference)
1/2 tsp Salt (or add to taste)

Instructions

• Put a medium sized pot on to heat on medium-medium high and add coconut oil and tamari.
• As the coconut oil melts, start chopping/dicing all vegetables really small.
• <Go in the order listed above>. As you cut each veggie, put it into the pot and cover with a lid.
• Allow each veggie to cook down slightly, before adding the next one (except the greens, see below)
• By the time you get to the carrots, add about a half cup of mushroom broth and all of the spices.
• Continue cooking each veggie down as you chop the next one.
• Add the greens AFTER you have added the broth and it boils for a few minutes.
• Before adding the black eyed peas, if using canned, open cans and rinse thoroughly with water until the water is mostly clear.
• Add both cans of black eyed peas.
• Add mushroom broth (as much or as little as desired for thickness)
• Turn heat down to low and allow to simmer for 30 minutes to an hour (depending on how hungry you are)

The longer you allow it to simmer, the more the flavors will bind.

Add more salt and other spices (if desired) to taste