• 3 tbsp extra virgin olive oil
  • 5 carrots, peeled and chopped into bite size pieces
  • 4 parsnips, peeled and chopped into bite size pieces
  • ½ fennel bulb, diced1
  • 5 cloves of garlic, minced
  • 1 cup white pearl onions2
  • ¾ of a 28 oz can of Cento crushed tomatoes3
  • 32 oz-48 oz vegetable stock4
  • 1 27 oz can Glory Seasoned Southern Style collard greens
  • 1 14.5 oz can Glory Seasoned Southern black eyed peas
  • Fresh thyme to taste (I use 1 tbsp)
  • Dried rosemary to taste5
  • Cayenne pepper to taste
  • Smoked paprika to taste
  • Salt and pepper to taste


  1. If using bouillon, make sure you have your water on the stove heating up before you start! It’s always easy to forget this step.
  2. Add your olive oil to a large stockpot. Turn the burner to low and once a couple of minutes have passed, add the carrots, parsnips, and fennel.
  3. Let sweat on low, covered, for about 15 minutes. Add the garlic and onions and let mingle for a few minutes.
  4. Add the remaining ingredients (except for the salt; add that at the very end). Bring up to a boil on high heat, then reduce to a simmer. Simmer uncovered for about 20 minutes.
  5. Serve with crusty, rustic bread (I love it with roasted garlic bread!)

Chef's notes

  1. I feel so wasteful using only half of a fennel bulb, but you really don’t want more than that. It has a very potent flavor.
  2. I used the Birdseye frozen white pearl onions. Microwave according to directions before adding to the soup.
  3. Again, you don’t want the full can of crushed tomatoes. I tried it and it was too much tomato. Maybe save it to use in another recipe!
  4. I use Better Than Bouillon Vegetable Base. 1 tsp bouillon base per 8 oz of water. If you want a thicker stew, add less stock.
  5. You can use fresh rosemary instead if you would like.