Southern Style Black-Eyed Pea Soup

• 1 onion, diced
• 1 stalk celery, sliced
• 1 green pepper, diced
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 teaspoon oregano
• 1 teaspoon thyme
• 1/4 teaspoon crushed red pepper flakes
• salt and pepper, to taste
• 4 cups vegetable broth
• 1 (15 ounce) can diced tomatoes, undrained
• 1/4 cup tomato ketchup
• 4 -5 cups green cabbage, chopped
• 1 (15 ounce) can black-eyed peas, rinsed and drained

1. In a stockpot, saute onion, celery, and green pepper in olive oil about 5 minutes.
2. Stir in garlic, oregano, crushed red pepper, and thyme.
3. Add vegetable broth, diced tomatoes, and ketchup. Season with salt and pepper.
4. Bring to a boil. Stir in chopped cabbage. Reduce heat; simmer, stirring occasionally for 10-15 minutes or until cabbage is cooked to desired doneness.
5. Stir in black-eyed peas and cook 5 minutes.
6. Serve with corn bread or muffins.

onion, celery, green pepper, olive oil, garlic, oregano, thyme, red pepper, salt, vegetable broth, tomatoes, tomato ketchup, green cabbage, blackeyed peas

Taken from www.food.com/recipe/southern-style-black-eyed-pea-soup-495326 (may not work)