Black eyed pea soup

Ingredients:

• 2 cups dried black-eyed peas, rinsed and soaked overnight
• 1 tablespoon olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 bell pepper, diced (any color you prefer)
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable or chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Optional: Chopped fresh parsley for garnish

Instructions:

1. Drain and rinse the soaked black-eyed peas. Set aside.
2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
3. Add the minced garlic and cook for another minute until fragrant.
4. Stir in the diced carrots, celery, and bell pepper. Cook for about 5 minutes until the vegetables start to soften.
5. Add the diced tomatoes (with their juices) and drained black-eyed peas to the pot. Pour in the vegetable or chicken broth.
6. Season the soup with dried thyme, dried oregano, smoked paprika, salt, and pepper. Stir to combine.
7. Bring the soup to a boil, then reduce the heat to low. Let it simmer, partially covered, for about 45 minutes to 1 hour, or until the black-eyed peas are tender.
8. Taste and adjust the seasoning if needed.
9. Serve hot, garnished with chopped fresh parsley if desired.