Ingredients

• Ingredients Units USM Scale 1x2x3x 1 lb. black eyed peas, soaked – see notes (or 3 cans (14oz), drained and rinsed) 2 tablespoon olive oil or 1/3 cup water 1 yellow onion, diced 2 large carrots, diced 2 celery ribs, sliced 3 garlic cloves, minced 1 tablespoon smoked paprika 1 teaspoon EACH thyme, basil, and oregano 1 teaspoon EACH garlic + onion powder 1/2 – 1 teaspoon red pepper flakes, optional 1 can (28oz.) diced tomatoes, with the juices 2 – 3 cups collard greens, chopped 6 cups low-sodium vegetable broth 1/2 – 1 teaspoon EACH salt + pepper, or to taste

Preparation

• Instructions Saute: In a large dutch oven, heat oil or water over medium heat, add onion, carrots, and celery, saute for 7 – 10 minutes. Add the garlic, smoked paprika, thyme, basil, oregano, and garlic & onion powder, cook until fragrant, about 1 –  2 minutes. Simmer: Add the black-eyed peas, tomatoes, and vegetable broth, bring to a boil, cover, reduce heat to low, and simmer for 20 minutes (for canned) to 1 1/4 hours (for soaked), or until beans are tender. Before soup is done, about 5 – 10 minutes ahead, stir in the collard greens. Season with plenty of salt and pepper. Serve: We love adding a squeeze of lemon over the top of our serving bowls for brightness. And this slightly sweet Vegan Cornbread is the perfect accompaniment to this savory soup! Serves 6 – 8 Store: Leftovers can be kept in the refrigerator for up to 6 days. For longer storage, freeze for up to 2 – 3 months. Let thaw before reheating.