Coat the bottom of the pan with olive oil and sauté the onion until it starts to brown. Add the celery, pepper and garlic and sauté for a few minutes. Add the black-eyed peas and remaining ingredients and enough water to cover the beans plus a 1/2 inch. Stir in the soup base. Allow to simmer about 20 minutes or until greens are soft enough. If you want to add meat: Steam and brown four sausages in a little oil. Cut into disks and combine with the soup.