Step 1

In a large pot, warm the oil over medium heat. Add the onion, carrot and celery. Cook for 5 minutes, while stirring intermittently.

Step 2

To the pot, add the spices (chili powder, oregano and smoked paprika) and minced garlic. Stir and cook for a few minutes more, until spices are fragrant.

Step 3

Next, add the chopped collard greens. Cover and cook until wilted.

Step 4

Pour in the diced tomatoes with their juices, vegetable broth, and black eyed peas. Simmer until vegetables are fully cooked and the soup is heated through.

Step 5

Lastly, squeeze in lemon juice. Season with salt & pepper, to taste. Serve warm and enjoy!