Collards & Black-eyed Pea Soup


olive oil (enough to coat pan)
large onion (diced)
celery stalks (chopped)
yellow pepper (diced)
4 cloves
garlic (chopped fine)
1 pound
black-eyed peas (cooked ahead)
2 teaspoons
Italian Seasoning
1 bunch
collard greens (chopped)
1 can
fire-roasted tomatoes (15 oz can)
1 teaspoon
cayenne pepper
1 teaspoon
2 tablespoons
tomato paste
4 cups
4 teaspoons
vegetable soup base (organic)
hot sauce (to taste; optional)
salt (to taste; optional)
sausage in casing (organic lamb sausage is suggested)


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.  (Recipe #312)