Source: Vegetarian Slow Cooker by Judith Finlayson
2 cups finely chopped sweet onion.
1 fennel bulb; trim-off greens, core it, then finely chop.
4 cloves garlic, minced.
1 tsp dried basil.
1 tsp paprika disolved in 2 TBL lemon juice.
1/2 tsp black peppercorns, crushed.
1/4 tsp fennel seeds, lightly dry-roasted then ground.
2 tomatoes finely chopped (or 1 can - 15 oz - petite diced tomatoes) with the juice.
2 cups of cooked black-eyed peas.
4 cups of chopped spinach (or any other 'green' of your liking).
In a skillet over medium heat, saute the onions in a good oil (such as coconut oil) along with the chopped fennel for 5 minutes.
Add to the skillet: garlic, crushed peppercorns, ground fennel seed, and basil (if you want to make this spicy, add your favorite hot-stuff now). Saute another 2 minutes. Take off heat.
In a soup pot, combine all of the remaining ingredients then add-in the sauted mixture, adjust water for desired thickness. Bring to a boil. Reduce heat and simmer for about 30 minutes.
Add salt to taste (or Bragg Liquid Aminos).