Black-Eyed Pea and Red Pepper Soup

A simple and nutritious recipe from Ann Gentry's, "Vegan Family Meals: Real Food for Everyone." Ann is the owner of Real Food Daily in Los Angeles which happens to be one of my favorite restaurants.

Ingredients
1 cup dried black-eyed peas
2 small bay leaves
2 garlic cloves, minced
6 cups of water
1 tsp sea salt plus more to taste
2 tsp olive oil
1 large onion, chopped
2 celery stalks, chopped
1 large red bell pepper, chopped
1 can (15oz) whole tomatoes, with juices
3 ounces collard greens, stemmed and cut into 1/2 inch squares
1/2 cup fresh or frozen corn kernels
2 tsp dried thyme
1/2 tsp freshly ground black pepper, plus more to taste
1/8 tsp cayenne pepper
2 tbsp chopped fresh cilantro

Directions

1. Combine the black-eyed peas, bay leaves, and garlic in a heavy saucepan. Add enough water to cover the peas by about 2 inches., then bring the water to a boil over high heat.
   
2. Decrease the heat to medium-low and simmer uncovered for 25 minutes, until the peas are par-cooked; they should be soft but still hold their shape.
   
3. Add the 1 tsp of salt and cook 5 minutes longer.
4. Heat the oil in a heavy pot over medium heat. Add the onion and saute until translucent, about 7 minutes.
   
5. Add the celery and bell pepper, then cover and cook until the pepper begins to soften, about 4 minutes.
   
6. Break the tomatoes by squeezing them in your hands over the pot, then add the tomatoes and their juices to the pot.
   
7. Stir in the collard greens and corn to the pot. Cook for 2 minutes.
   
8. Add the thyme, the 1/2 teaspoon black pepper, and the cayenne pepper and cook for 3 minutes, stirring frequently.
9. Add the black eyed peas and their cooking liquid and 3 cups of water to the pot. Increase the heat to high and bring the soup to a simmer.
   
10. Decrease the heat to medium-low and gently simmer until the peas and greens and tender, about 30 minutes. Remove the bay leaves.
11. Add more water, if needed, to thin the soup to the desired consistency. Stir in the cilantro, and season to taste with more salt and black pepper.
12. Ladle the soup into bowls and serve.