Ingredients

• 2 tbsp olive oil (or stock)
• 1/2 large onion, small dice
• 1 large carrot, small dice
• 1–2 stalks celery, small dice
• 2 cloves garlic, minced
• 6 cremini mushrooms, roughly chopped
• Salt, to taste
• Freshly ground black pepper, to taste
• 6 spears fresh asparagus (optional), tough ends removed, cut into 1 1/2 inch pieces
• 1/2 to 1 tsp chopped fresh thyme (or 1/4 to 1/2 tsp dried)
• 1/2 to 1 tsp chopped fresh rosemary (or 1/4 tsp ground rosemary)
• 1/2 tsp to 1 tsp chopped fresh sage  (or 1/4 to 1/2 tsp dried)
• 1 1/2–2 c cooked wild rice (cook 1/2 c dry wild rice to get this amount)
• 1 1/2 c cooked black-eyed peas or small white beans (or one 14.5 oz can, drained and rinsed)
• Juice of 1/2 small lemon