This is a hearty, savory soup good for an easy weeknight dinner.

Start by sorting 1 pound of black eyed peas. Add to the Instant Pot liner.

Chop the following and add to the IP:

4 carrots

1 cup onion

1/2 cup celery

4 cloves garlic

1 tsp salt

1/4 tsp pepper

Add 8 cups of water. Lock the lid on the pot, seal the pressure valve, set to high pressure, 38 minutes, warm setting off. Quick release when finished.

When finished cooking, add 4 cups chopped kale, chard, or spinach.

If you would like to add meat, add cooked chicken, sausage, Turkey.

Serve with my Sourdough Cornbread, and garnish with fresh cilantro and dehydrated Jalepenos.

Enjoy!