Prep the aromatics: Dice 1 medium onion, 2 celery stalks, and 2 carrots. Mince 3–4 garlic cloves. Rinse and chop a handful of greens if using hearty varieties like kale or collards.

Choose your beans: If using canned black eyed peas, drain and rinse 2 cans (about 3 cups). If using dry, soak 1 cup overnight or quick-soak by covering with boiling water for 1 hour, then drain.

Start the base: Warm 2 tablespoons of oil in a large pot over medium heat. Add onion, celery, and carrots. Cook 6–8 minutes, stirring, until softened and lightly golden.

Add garlic and seasoning: Stir in the garlic, 1–2 tablespoons tomato paste, 1 teaspoon smoked paprika, 1 teaspoon dried thyme, and 1 bay leaf. Cook 1–2 minutes until fragrant and the paste darkens slightly.

Build the soup: Add the black eyed peas and 6 cups of broth. Bring to a boil, then reduce to a gentle simmer.

Simmer to tender: Cook until the peas are soft and the flavors meld. Canned peas need about 20–25 minutes; soaked dry peas may take 45–60 minutes. Add more broth or water if the soup gets too thick.

Add greens and heat: Stir in 2–3 cups chopped kale or collards for the last 10 minutes (or 2 cups spinach for the last 2–3 minutes). If you like some kick, add a pinch of red pepper flakes.

Finish with acidity: Remove the bay leaf. Stir in 1–2 teaspoons apple cider vinegar or a squeeze of lemon juice. Taste and adjust salt and pepper.

Optional protein boost: For a meatier version, brown 6–8 ounces of sliced smoked sausage or chopped bacon in the pot before step 3. Remove, then proceed with aromatics; add the meat back during the simmer.

Serve: Ladle into bowls and top with chopped parsley or green onions. Add a drizzle of olive oil or a sprinkle of smoked paprika if you like.