No need to contemplate “Where is the love?”

It’s right here in this soup!

Yes, that was a Black Eyed Peas reference. And yes I had that specific line from that specific song playing on a loop in my head during the entire cooking process. Really any time I encounter black-eyed peas.

These innocuous little legumes with avant-garde eyeliner are worth every potential earworm experience and this soup is no exception!

Ingredients

½ Red Bell Pepper, Small Dice
¼ Large Vidalia Onion, Small Dice
3 Garlic Cloves, Minced
1 Can, 14.5 oz., Fire Roasted Tomatoes
1 Quart Vegetable Broth
1 Bag, 15 oz., Frozen Black-eyed Peas
Fresh Spinach
Swiss Chard
Olive Oil
Fresh Oregano
Fresh Thyme
Smoked Paprika
Sea Salt
Black Pepper

Topping
Shredded Havarti Cheese (#havartiparty)
Fresh Basil
Fresh Parsley

Method

• Place a large pot or deep skillet on your favorite stove burner, drizzle 2-3 Tbs. of olive oil in the bottom and heat at medium-high
• Toss in the red bell pepper, lower the heat to medium, and cook for a few minutes before adding the onion
• Allow the peppers and onions to cook until they are tender and have a little color

• Introduce the garlic and stir for a minute before adding a generous sprinkling (2-3 Tsp.) of smoked paprika and about 1 Tsp. black pepper
• Stir in the fire roasted tomatoes followed by the vegetable broth and a couple teaspoons of sea salt
• Drop in a sprig of fresh oregano and thyme

• Pop on the lid and allow the liquid to come to a simmer for about 15 minutes
• Meanwhile, remove the red stems from the leafy part of the Swiss chard (or Blood Cabbage as we call it at Blue House)
• Chop the leaves to create ribbons

• Fish out the thyme and oregano sprigs
  • The thyme leaves will fall off on their own and already be in the soup
  • The oregano leaves can be easily stripped off, then both stems can be composted
• Pour in the frozen black-eyed peas

• Stir and cover for a few minutes
• Nestle the chard ribbons in the broth
• Once wilted, add the spinach

• Taste the soup and add additional salt/pepper as necessary
• This can hang out on low heat til ready to serve
• I grated smooth and salty Havarti cheese and topped with fresh parsley and basil