1 (15.4 ounces) canpetite diced tomatoes, with juice
¼teaspooncayenne pepper (optional)
3cupschopped kale, loosely packed
In a large pot or dutch oven, heat the olive oil over medium heat. Once hot, add diced onions, celery, and sweet potatoes. Saute 5-7 minutes, until the onion and celery are softened. Add the garlic and jalapeño and saute for 1 more minute.
Stir in the cooked black-eyed peas, diced tomatoes with juice, vegetable broth, cayenne pepper, smoked paprika, and salt.
Bring to a boil, then lower to a simmer. Cover and simmer the soup until the sweet potatoes are softened, about 15-20 minutes.
Once the sweet potatoes are cooked, add in the chopped greens. Taste for salt and spice. Enjoy!