# What You'll Need:
→ Vegetables
01 - 2 tablespoons extra virgin olive oil
02 - 1 large sweet onion, diced small
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 2 medium potatoes, peeled and diced
06 - 1 can (14.5 ounces) diced tomatoes or 2 cups fresh, chopped
07 - 3 garlic cloves, minced
→ Legumes
08 - 2 cups cooked black-eyed peas or 1 can, drained and rinsed
→ Broth & Seasonings
09 - 4 cups vegetable broth
10 - 1 bay leaf
11 - 1 teaspoon dried thyme
12 - 1 teaspoon smoked paprika
13 - 0.5 teaspoon ground black pepper
14 - 1 teaspoon salt, or to taste
15 - 2 tablespoons chopped fresh parsley, plus more for garnish
# How-To Steps:
01 - In a large pot, heat the olive oil over medium heat. Add the diced sweet onion and sauté for 3 to 4 minutes, until translucent.
02 - Add carrots and celery; cook for another 4 minutes, stirring occasionally.
03 - Stir in the potatoes and cook for 2 minutes. Add the minced garlic and sauté for 1 minute until fragrant.
04 - Pour in the diced tomatoes with their juices and vegetable broth. Add the bay leaf, thyme, smoked paprika, black pepper, and salt.
05 - Bring to a gentle boil, then reduce heat and simmer uncovered for 15 minutes, or until potatoes and carrots are nearly tender.
06 - Stir in the black-eyed peas and simmer for another 10 minutes, until all vegetables are soft and flavors have melded.
07 - Remove bay leaf, taste, and adjust seasoning if needed.
08 - Stir in chopped parsley just before serving. Ladle into bowls and garnish with extra parsley.
