Collards and Black-eyed Pea Soup

Ingredients:

1 large onion(diced)
2 ribs celery(chopped)
1 yellow pepper(diced)
4 cloves garlic(chopped fine)
olive oil to coat the pan
one pound black-eyed peas(cooked)
2 tsps Italian seasoning
1 bunch collard greens(chopped)
1 16-ouce can fire roasted tomatoes (or fresh in season)
4 cups water
4 tsps organic vegetable soup base
1/4th tsp cayenne
1/2  tsp paprika
2 tsps tomato paste
hot sauce to taste
salt to taste

Directions:

Coat the bottom of the pan with olive oil and saute the onions until starting to brown.
Add the celery,pepper and garlic and saute for a few mins.
Add the black-eyed peas and remaining ingredients and enough water to cover the beans plus 1/2 inch.
Stir in the soup base.
Allow to simmer about 20 mins or until greens are soft enough.

Posted in: black-eyed peas,collards,Salads amp; soups,soup,Veg Recipes