Black Eyed Peas, Collard Greens, and Tomato Soup

Black Eyed Peas, Collard Greens & Tomato Soup

6c veggie stock

2 stalks celery, sliced thinly

1 medium/large onion, chopped

5 cloves garlic, minced

1 bunch collard greens, washed + chopped into strips

3c cooked black eyed peas [or 2 cans]

28oz whole canned tomatoes with juice

2t thyme

1 to 2 cups butternut squash, cubed

2t oregano

1t basil

pinch of cayenne

salt + pepper to taste

Heat a large pot over medium heat and add

chopped onion and celery, until the onion has browned. adding water as necessary so it doesn't stick.

  Be patient and stir every minute or so.

Stir in garlic, thyme, parsley, oregano, basil, salt and pepper. and cook for about 30sec, stirring constantly.  Go easy on the salt to start and season more along the way.

Add in peeled tomatoes with the juices + veggie stock, crushing the tomatoes with your hands as you add them in.

Bring to a boil, reduce heat to med-low, add beans, squash greens and cover with a lid.

Simmer at least 30min, stirring occasionally.

Taste + adjust seasoning, adding more salt + pepper if necessary. 

Add a few shakes of cayenne, if you want a little heat, and stir.

Simmer 5 more minutes, and taste again.

Add collard greens, stir + cover to simmer for 5min.

Top with avocado!

Recipe adapted from Edible Perspective