Southern Style Black-Eyed Pea Soup - cooking recipe

Ingredients

1 onion, diced
1 stalk celery, sliced
1 green pepper, diced
1 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon oregano
1 teaspoon thyme
1/4 teaspoon crushed red pepper flakes
salt and pepper, to taste
4 cups vegetable broth
1 (15 ounce) can diced tomatoes, undrained
1/4 cup tomato ketchup
4 -5 cups green cabbage, chopped
1 (15 ounce) can black-eyed peas, rinsed and drained

Preparation

In a stockpot, saute onion, celery, and green pepper in olive oil about 5 minutes.
Stir in garlic, oregano, crushed red pepper, and thyme.
Add vegetable broth, diced tomatoes, and ketchup. Season with salt and pepper.
Bring to a boil. Stir in chopped cabbage. Reduce heat; simmer, stirring occasionally for 10-15 minutes or until cabbage is cooked to desired doneness.
Stir in black-eyed peas and cook 5 minutes.
Serve with corn bread or muffins.