• 1 tablespoon plus 1 teaspoon avocado or vegetable oil, divided
• 1 medium yellow onion, diced
• 1/2 teaspoon Kosher Salt
• 1 teaspoon plus 1/2 teaspoon Harissa, ground
• 2-3 carrots, chopped
• 1 tablespoon apple cider vinegar
• 1 - 28 oz. can diced tomatoes
• 6 cups vegetable broth
• 3/4 cup dried black eyed-peas, pre-soaked
• 1 Pasilla Oaxaca chile
• 2 medium zucchini, chopped
• 1 cup sliced okra, fresh or frozen
• 4 cups chopped kale

In a large soup pot over medium heat, sauté the onion, salt and 1 teaspoon Harissa in 1 tablespoon of oil until softened, about 5 minutes.

Add the carrots and continue cooking until they change color and begin to sweat, about 3 minutes more. Add the apple cider vinegar to deglaze the pan.

Add the tomatoes, vegetable broth, black eyed peas and Pasilla Oaxaca and bring to a boil. Simmer 30 minutes until the beans begin to soften.

While the soup is simmering, in a separate pan, sauté the zucchini in the remaining 1 teaspoon of avocado oil with the remaining 1/2 teaspoon of Harissa for 3-5 minutes until golden.

Add the sautéed zucchini, okra and kale to the soup pot and simmer an additional 15 minutes. Remove the Pasilla Oaxaca before serving.

Notes:

**Chef tip!** It is worth the extra effort to sauté the zucchini with some spices before boiling them in the soup pot. This allows the flavors to be fully absorbed by the zucchini, and creates a nice texture too.