- 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
- 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.
- 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.
- Let sweat on low, covered, for about 15 minutes. Add the garlic and onions and let mingle for a few minutes.
- 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.
- Serve with crusty, rustic bread (I love it with roasted garlic bread!)
- 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.
- I used the Birdseye frozen white pearl onions. Microwave according to directions before adding to the soup.
- 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!
- 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.
- You can use fresh rosemary instead if you would like.