Black-Eyed Pea Soup (Print Version)

# Ingredients:

01 - 2 tablespoons olive oil.
02 - 1 large onion, chopped (2 cups).
03 - 1 large carrot, chopped (1 cup).
04 - 2 celery stalks, chopped (1 cup).
05 - 1 small red bell pepper, chopped.
06 - 5 garlic cloves, minced.
07 - 1 tablespoon Cajun seasoning.
08 - 1 teaspoon dried thyme.
09 - ΒΌ teaspoon crushed red pepper flakes.
10 - 6 cups chicken or vegetable broth.
11 - 1 can (15 oz) fire-roasted tomatoes.
12 - 8 ounces diced ham.
13 - 1 large bunch greens (collard, turnip, kale or chard).
14 - 2 cans (15 oz each) black-eyed peas, drained.
15 - Salt and black pepper to taste.

# Instructions:

01 - Heat oil in Dutch oven over medium-high. Cook onion, celery, carrot and pepper for 8-10 minutes until soft.
02 - Stir in garlic, Cajun seasoning, thyme and pepper flakes. Cook 15 seconds until fragrant.
03 - Add broth, tomatoes and ham. Bring to boil, reduce heat and simmer 8-10 minutes.
04 - Add greens and black-eyed peas. Simmer 5 minutes until greens are tender. Season with salt and pepper.

# Notes:

01 - Can use different meats or meat alternatives.
02 - Works with any hearty greens.
03 - Freezes well for up to 3 months.

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