Spicy Black-Eyed Peas and Kale Soup

1 TB Olive Oil
One bag Kroger cajun mirepoix vegetable mix (frozen)
3-4 cloves minced garlic
6-7 cups water
2 cups dried black-eyed peas
2 cans fire-roasted diced tomatoes
2 TB tomato paste
1 pound chopped kale (I used 1/2 bag of Morning Glory chopped kale)
1/2 tsp thyme
2 tsp Italian seasoning
1/4 tsp chili powder
1/4 tsp black pepper
1 tsp salt

1. Heat olive oil in a large stock pot.
2. Add mirepoix vegetables and cook over med-high heat approximately 4 minutes.
3. Add garlic and cook an additional 2 minutes.
4. Add water and black-eyed peas.
5. Reduce heat. Cover and cook 45-50 minutes on med-low heat until the peas are tender.
6. Add remaining ingredients. Stir well. Cook approximately 20 more minutes to allow flavors to meld.

Serving Size: makes 6 large servings

Number of Servings: 6

Recipe submitted by SparkPeople user CASADYLIAN.