Smoky Black-Eyed Pea, Butternut Squash & Collard Greens Soup

From Food revolution Network

Chef's Notes:

Substitution – In place of kale, try chard, mustard greens, collard greens, dandelion greens, or your favorite greens of choice.

Ingredients:

• 1 tsp fennel seeds

• 2 Tbsp water

• 1 1/2 cups onion, diced

• 1 cup organic red bell pepper, diced

• 2 medium garlic cloves, minced

• 1/2 tsp garlic powder

• 1 1/2 tsps dried oregano

• 1 tsp smoked paprika

• 1 tsp ground sage

• 1/2 tsp red pepper flakes, optional

• 2 1/2-3 cup butternut squash, peeled, seeded, and cut into 1-inch cubes

• 2 Tbsp organic tamari, reduced-sodium, or coconut aminos

• 1 1/2 tsps vegan worcestershire sauce

• 14 1/2 ozs organic diced tomatoes, fire-roasted, BPA-free canned (or 1 1/2 cups fresh diced tomatoes)

• 6 cups vegetable broth, no or low sodium, preferably homemade

• 2 cups water

• 1 Tbsp organic miso, mellow white or chickpea

• 1 1/2 Tbsp maple syrup, (optional) or date paste

• 1 bay leaf

• 1 Tbsp organic apple cider vinegar

• 1 cup organic corn, frozen and thawed

• 1 3/4 cups black eyed peas, home-cooked or BPA-free canned, drained and rinsed

• 4-5 cup organic collard greens, roughly chopped or torn

• Parsley, freshly chopped, to taste

• hot sauce, southern style, optional, to taste

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Instructions:

1. Heat a large stovetop pan over medium heat. Add the fennel seeds and let cook until fragrant, about 1–2 minutes.

2. Add water, onion, red bell pepper, garlic cloves, garlic powder, dried oregano, smoked paprika, ground sage, and red pepper flakes, if using. Stir through, cover, and cook for 5 minutes, stirring occasionally. If veggies are sticking, add another splash of water.

3. Add the butternut squash, tamari, Worcestershire sauce, and tomatoes. Cover again, and cook for another 5 minutes.

4. Then add the vegetable broth, water, miso, maple syrup, if using, and bay leaf, and stir through.

5. Increase heat to bring to a boil, then reduce heat to medium-low, cover, and let cook for 15–20 minutes, until the butternut squash is soft and fully cooked.

6. Turn off the heat, and add the apple cider vinegar, corn, black-eyed peas, and collard greens. Stir through, cover, and let wilt in soup for about 5 minutes.

7. Remove bay leaf, and taste for additional seasoning, if desired.

8. Divide between your favorite soup bowls, and garnish with parsley and a few shakes of hot sauce, if desired.