1 Tablespoon Coconut oil (unrefined)

2 cups white or yellow  organic onion, diced

6 garlic cloves, minced

3 stalks of organic celery. diced

1 organic red pepper, diced

2 organic carrots, diced

1 tablespoon fresh oregano leaves

1/2 tablespoon fresh thyme leaves

1/4 teaspoon chipotle powder

1 tablespoon paprika

3 cups vegetable broth

3 cups water

2 tablespoon wakame flakes, in small pieces. They expand once you put flakes in the soup

3 cups cooked black-eyed peas

1 bunch of kale washed and broken into small pieces

1/2 lemon, juiced

fresh parsley, chopped

sea salt

In a large pot, melt the coconut oil over medium heat. Add the onion, carrots, and garlic cook for 2-3 minute. Add the celery and bell pepper and cook a few more minutes. Stir in the herbs and spices. Add the vegetable broth and water, wakame flakes, black-eyed peas, and a pinch of sea salt. Bring to a gentle simmer and continue cooking uncovered for 30 minutes.

After the soup is fully cooked you can then add the kale  and the lemon juice top with the parsley and enjoy a delicious meal.

You can add a little more of the spices if you like your stew  to have more spice 🙂

**Recipe adapted from Superfood Kitchen By Julie Morris