Black-Eyed Pea Soup

Heat a large pot over medium high heat and add olive oil. Once heated, add onion, carrots, garlic, bell pepper and jalapeno and saute for 6 minutes or until carrots are starting to soften.

Add remaining ingredients and give it a stir. Let simmer on low for 20 minutes. Soup should be done when all greens are wilted and vegetables are soft.

Serve warm and enjoy!

Notes:
• For the collard greens you can substitute kale, mustard greens or rainbow chard. If you cannot find any of these in your area, you can use frozen spinach.
• You can remove the seeds from the jalapeno if you are sensitive to spice.