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.

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  • 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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