Step 1

Sort black-eyed peas and discard any debris or broken peas. Wash black-eyed peas and add to a large pot. Cover with cold water about 2 inches above. Bring to a boil for a minute, then turn off the heat. Allow black-eyed peas to soak for 1 hour.

Step 2

Drain black-eyed peas and rinse. Set aside.

Step 3

Heat oil in a large saucepan over medium heat. Add onion and cook until soft, about 2 minutes.

Step 4

Stir in garlic, bell pepper, celery, and carrots. Cook until fragrant.

Step 5

Add the black-eyed peas, water, vegan bouillon, onion powder, smoked paprika, hickory smoke, crushed tomatoes, and bring soup to a boil.

Step 6

Reduce heat to simmer for 30 minutes or until peas are tender and you have reached the desired texture.

Step 7

Add the chopped collard greens and cook for 5 more minutes.

Step 8

Serve hot and enjoy!