Black-eyed pea & kale soup with lemon & sage

In a medium pot, heat the olive oil to medium heat. Add the garlic and cook for a minute. Add the onions and sauté for five minutes. Add the black-eyed peas, vegetable broth, bay leaf, sage leaves, and salt and pepper. Bring to a boil, reduce the heat so that the soup simmers, cover and cook for one hour. Remove the bay leaf and stir in the chard. Cook for 2-3 minutes until the chard turns bright green and begins to wilt a little. Stir in the lemon juice. Adjust the seasoning and serve.