1 cup dried black-eyed peas, soaked overnight
1/3 cup onion, small dice
1 clove garlic, minced
1 medium carrot, small dice
1 stalk celery, small dice
1/3 cup red or green bell pepper, small dice
1/2 cup fresh tomatoes, minced
2 teaspoons tamari
1/3 cup jarred crushed tomatoes
1 teaspoon spice blend (Your choice. I used thyme, ancho chili, oregano, basil, cumin, coriander, a pinch of turmeric, and some others.)
Salt to taste
Rinse peas and add them to a heavy pot with all vegetables except tomatoes. (I used my new 3 quart dutch oven.) Add enough water to fill pot about an inch from the top, about 6 to 8 cups. Bring to a boil, reduce heat, simmer for 1 hour with lid slightly ajar.
After an hour, add fresh tomatoes (adding these too soon lengthens cooking time for peas) and more water to bring it back to an inch from the top. Simmer for another 1 to 1.5 hours.
Add tamari, crushed tomatoes, and spices. Let simmer for another 20 minutes. Salt to taste.
For the soup shown, I tossed a handful of frozen spinach into a pot with just enough water to cover, boiled for 3 minutes, added prepared minestrone, returned to boil. Frozen kale, frozen corn, fresh cauliflower, or other frozen or fresh vegetables work well here.