Step 1

Heat the oil in a soup pot on the stove over medium heat. Add the onion and sauté until soft and translucent, about 5 to 6 minutes.

Step 2

Add the celery, carrots, and garlic, and sauté 5 minutes until starting to soften, stirring frequently.

Step 3

Add the chili powder, smoked paprika, cumin, and oregano and stir to combine and release the fragrance, about 1 minute.

Step 4

Add the black eyed peas, diced tomatoes, vegetable broth, salt, pepper, and chopped collard leaves. Bring to a boil, then reduce heat to medium-low and simmer for 25 minutes.

Step 5

Add the vinegar and stir.

Step 6

Serve with chopped fresh parsley as a garnish, if desired.