1-First, rinse the dried black eyed peas if using and consider soaking them for better digestibility, though canned ones work fine drained. In a large pot, heat the 1 tablespoon of avocado oil over medium heat and sauté the 1 cup chopped carrots, 2 medium chopped celery ribs, and ½ cup diced yellow onion for 5 minutes to build a flavorful base. Add 1 tablespoon minced garlic, 1 teaspoon thyme, and ¼ teaspoon ground sage, stirring well, then mix in 2 tablespoons tomato paste and cook for 2 to 3 minutes until it’s fully incorporated.

2-Gradually stir in 4 cups chicken or vegetable broth to blend everything smoothly, then add 1 bay leaf, ½ teaspoon salt, and ¼ teaspoon pepper. Bring the mixture to a boil, reduce the heat, and toss in the black-eyed peas and 2 cups finely chopped kale. Cover and simmer for 20 minutes or until the carrots are tender, creating a hearty soup rich in vitamins A and C. This method ensures a delicious result that’s easy to adapt, like adding proteins for extra satisfaction.