Step 1

Rinse the beans and inspect for debris. Place them in a large bowl and cover with water by 2 inches. Stir in the smoked paprika and let sit for at least 4 1/2 hours or overnight. Drain them from the liquid and rinse with water.

Step 2

When the beans are soaked and rinsed, start your soup. Heat 2 Tbsp of olive oil in a dutch oven or soup pot over medium high heat. Add the onion and sauté until it starts to brown, stirring occasionally, about 10 minutes. Add the black eyed peas, garlic, rosemary, and thyme. Sauté for 1 minute, stirring constantly, just so the garlic and herbs become fragrant. Add the vegetable broth, stir, and bring to a boil.

Step 3

Rapid boil the beans in the liquid for 15 minutes. Remove one from the pot and check to see if it is just soft enough to mash with a fork. You want them to hold their shape, but easily give under a fork. If they do, move on to the next step. If not, continue cooking until they are ready.

Step 4

When the beans are just soft enough, add the carrot, celery, and potatoes. Bring the soup to a boil and then reduce heat to simmer. Simmer until the vegetables are soft, about 10 minutes.

Step 5

Remove from the heat and season to your liking with salt with pepper. Enjoy!