1 (15.4 ounces) canpetite diced tomatoes, with juice
4cupsvegetable broth
¼teaspooncayenne pepper (optional)
½teaspoonsmoked paprika
½teaspoonsalt
3cupschopped kale, loosely packed
Instructions
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!
Notes
Add frozen or canned black eyed peas directly to the pot; they don't need to be heated up in advance. You can also use these Instant Pot Vegan Black Eyed Peas.
Use your favorite dark leafy green, such as kale or collard greens. You can also use spinach, but keep in mind that it wilts a lot more quickly than heartier greens.