Vegan Black-Eyed Pea Soup

Ingredients

1 tablespoon olive oil

2 medium carrots, diced

1 medium onion, diced

1 medium red bell pepper, diced

1 medium jalapeno pepper, diced

3 cloves garlic, minced

4 cups chopped collard greens

3 cups water

2 (15 ounce) cans black-eyed peas, rinsed and drained

1 (15 ounce) can fire-roasted diced tomatoes, undrained

1 teaspoon smoked paprika

1 teaspoon chili powder

1 teaspoon liquid smoke flavoring

salt and ground black pepper to taste

Directions

Step 1

Heat olive oil in a large pot over medium-high heat. Add carrots, onion, bell pepper, jalapeno, and garlic; saute until carrots start to soften, about 6 minutes.

Step 2

Stir in collard greens, water, black-eyed peas, undrained tomatoes, paprika, chili powder, liquid smoke, salt, and pepper. Simmer over low heat until greens are wilted and vegetables are soft, about 20 minutes. Serve warm.

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