Top Eight Free: Your Guide to Allergy-Free Eating

1 tablespoon olive oil

1 cup chopped onion

1 cup diced celery

2 garlic cloves

½ teaspoon cayenne pepper

1 teaspoon ginger

1 teaspoon cinnamon*

½ teaspoon thyme

3 cups canned diced tomatoes in juice (or 1 box Pomi)

1 can black-eyed peas, rinsed and drained

2 cups chopped greens

2 T chopped fresh cilantro

Heat the oil in a large soup pot over medium heat.  Saute the onions and celery until the onions are translucent, about 10 minutes.  Stir in the garlic, cayenne, ginger, and thyme and sauté for another 1 to 2 minutes.  Add tomatoes and 2 cups water.  Bring just to a boil then stir the black-eyed peas and greens and simmer until greens are tender.  Sprinkle with cilantro before serving.

*Omit cinnamon if you have a sensitivity to histamine in foods.