Black-Eyed Pea Soup - Camp Southern Ground

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 large carrot, diced
• 2 celery stalks, diced
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 bay leaf
• 4 cups vegetable or chicken broth
• 3 cups cooked black-eyed peas (or two 15-oz cans, rinsed and drained)
• 1 can (14.5 oz) diced tomatoes
• 1 cup chopped collard greens or kale
• Salt and pepper to taste
• Optional toppings: chopped parsley, a splash of hot sauce, or crumbled cornbread