Liberian Black-Eyed Pea Soup - cooking recipe

Ingredients

1 cup dried black-eyed peas
2 garlic cloves (peeled )
6 cups water, divided
2 cups chopped onions
1 cup diced celery
2 tablespoons water
1 pinch cayenne (more to taste )
2 teaspoons ground allspice
1 pinch dried thyme
1 green bell pepper (or red, seeded and chopped )
1 cup fresh corn kernels (or frozen) (optional)
1 cup sliced okra (fresh or frozen )
2 cups chopped fresh collard greens (or kale or chard or spinach) (optional)
3 cups diced tomatoes with juice (28-ounce can)
1 tablespoon chopped fresh cilantro (optional, up to 2 )
salt & fresh ground pepper (to taste)

Preparation

In a covered saucepan, bring the black-eyed peas, garlic cloves, and 4 cups of the water to a boil.
Reduce the heat and simmer until tender, about 45 minutes.
Meanwhile, in a nonreactive soup pot, saute the onions and celery in the 2 tablespoons water on medium heat for about 5 minutes, until the onions are translucent.
Stir in the cayenne, allspice, and thyme and cook for 1 to 2 minutes, stirring frequently.
Add the bell peppers, stir well, cover, and cook for 3 to 4 minutes.
Stir in the corn, okra, tomatoes, and the remaining 2 cups of water.
Cover and bring just to a boil; then add the greens, gently simmer until tender, and remove from the heat until the black- eyed peas are ready.
When the black-eyed peas are tender, remove the garlic cloves or mash them with a fork against the side of the pan.
Add the black-eyed peas and their cooking liquid to the soup pot.
Stir in the cilantro, if using, and add salt and black pepper to taste.