Hoppin’ John (Black-Eyed Pea Soup) – A Southern Classic

Ingredients

• 320g tinned black-eyed peas, drained and rinsed
• 120g onion, diced
• 160g carrot, diced
• 100g celery, diced
• 2 cloves garlic, finely chopped
• 1 tbsp tomato paste
• ½ tsp smoked paprika
• ½ tsp ground cumin
• ¼ tsp dried thyme
• 1 bay leaf
• 800ml hot vegetable stock
• 2 tsp light soy sauce
• 2 tsp red wine vinegar
• 120g curly kale, roughly chopped
• 2 tbsp chopped flat-leaf parsley
• 2 spring onions, thinly sliced
• 1 tbsp rapeseed or olive oil
• Freshly ground black pepper, to taste