Smoky Black-Eyed Peas and Kale Soup

Ingredients

• 1 pound dried black-eyed peas, soaked in water to cover for 8-12 hours
• 5 tablespoons extra-virgin olive oil, divided
• 2 bay leaves (optional)
• 1 large onion, cut into 1/2-inch dice
• 1 green bell pepper, cut into 1/2-inch dice
• 3 stalks celery, cut into 1/2-inch dice
• 7 cloves garlic, minced or pressed
• 2 bunches kale, washed, ribbed, and coarsely chopped
• 1 teaspoon smoked paprika
• Pinch of ground cayenne pepper
• 10 cups gluten-free vegetable broth (or 10 cups water and 2 GF vegetable bouillon cubes)
• 1 (15-ounce) can tomato puree
• 1/2 teaspoon dried rosemary (or 1 sprig fresh rosemary)
• 1/2 teaspoon dried thyme (or 1 sprig fresh thyme)
• 3/4 teaspoon sea salt