I made this soup in early March when we had a house guest. The guest had three bowls full of it for dinner. I'd say she liked it. It's Southern
and it's spicy.

Black-eye Pea Soup

2 T olive oil
1 onion, chopped
1/2 tsp crushed red pepper
1/2 tsp cumin
1 tsp chili powder
4 cups of fresh kale (or other green), chopped
1 28-oz can diced tomatoes
2 cans seasoned black-eye peas
3 cups water
12 dashes Tobasco Sauce

1. Sauté onion in the olive oil.
2. Add red pepper, cumin, and chili powder to onion and cook for a minute or so.
3. Add the greens. Stir to coat, cover, and cook for 15 minutes.
4. Add the water, tomatoes, and Tobasco Sauce.
5. Bring to a boil, turn down the heat, and simmer for 30 minutes.
Like most soups, the flavor improves if the soup is allowed to sit (refrigerated) overnight.