1-Getting started: Begin by heating 1 tablespoon of avocado or olive oil in a large pot over medium heat. Add the chopped vegetables 1 cup of carrots, 1 small diced yellow onion, and 2 chopped celery ribs and sauté them for about 5 minutes until they soften and release their flavors. This step builds a strong base for the soup, ensuring every bite is full of savory goodness.

2-Next, stir in 1 tablespoon of minced garlic, 1 teaspoon of thyme, 1/4 teaspoon of ground sage, and 2 tablespoons of tomato paste. Let this mixture cook for another minute to blend the seasonings. Then, add the 2 cans of drained black-eyed peas (or 1/2 pound of cooked dried ones), 4 cups of chicken or vegetable broth, 1 bay leaf, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. For a boost of greens, include 2 cups of finely chopped kale or alternatives like turnip greens.

Simmering and Finishing Touches: Bring the pot to a boil, then reduce the heat and simmer it covered for about 20 minutes, or until the carrots turn tender. This process melds the ingredients, creating a hearty soup that’s ready in just 35 minutes total. Once done, remove the bay leaf and taste to adjust seasonings if needed. To make this recipe even more versatile, you can try adding proteins like in our chicken tacos recipe for extra variety. Serve it hot with crusty bread or cornbread to round out the meal, making it ideal for busy families or food lovers looking for a quick dinner.