Black-Eyed Peas & Collard Greens Soup

Black-Eyed Peas & Collard Greens Soup
6 Servings

Note: 1 pound of turkey kielbasa sausage, sliced can be sauteed along with the carrots and celery for a heartier soup.

1 tablespoon olive oil
1 large carrot, sliced
1 celery stalk, sliced
1 small onion, sliced
1 chipotle pepper in adobo sauce, minced
4 large garlic cloves, sliced
4 medium tomatoes, diced
5 cups water
3 bay leaves
1 sprig fresh thyme

2 teaspoons Sea Salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
2 cups cooked black-eyed peas 
or 1 – 16 oz can, rinsed and drained black-eyed peas
1 bunch collards, chiffonade

Heat oil in a Dutch over medium heat, add the carrots and celery and cook, stirring occasionally until carrots are slightly tender approximately 6 minutes.  Add the onion, chipotle pepper and sliced garlic and continue cooking approximately 1 minute.  Add the tomatoes and 1/2 teaspoon sea salt and continue cooking and stirring until the liquid from the tomatoes is absorbed.  Add the water, bay leaves, thyme, salt and all remaining ingredients.  Increase the heat to high and bring the mixture to a boil, mix thoroughly then reduce the heat to a simmer, cover and cook for 15 minutes. After 15 minutes, taste for flavor and adjust seasonings if necessary.  Cook another 10 minutes then remove from the heat.
Remove the bay leaves (3) and thyme sprig prior to serving.

More available at NEW AGE SOUL FOOD. Link to article http://newagesoulfood.blogspot.com/2017/01/black-eyed-peas-collard-greens-soup.html.