Step 1

Begin by adding the vegetable broth and two cups of water to a stockpot and bring to a boil.

Step 2

Add oregano, garlic powder, and cumin. Stir well.

Step 3

Chop collard greens and carrots into bite-sized pieces and add to the pot. Cover and simmer for about 15 minutes.

Step 4

While collards are cooking, chop potatoes. Add potatoes and tomatoes to the pot and cook for about 10 minutes. Note: There is sugar in so many canned goods. Read the labels! I used the Cento brand of tomatoes.

Step 5

Drain and rinse the black eyed peas and add to the pot. Stir until combined. Simmer until hot.

Step 6

Add salt and pepper and top with parsley. Serve hot.