Soak the black-eyed peas in water for 30-60 minutes before the process begins
Pour water and vegetable broth in a pot and let boil.
Meanwhile, chop up the onion and add the black eye peas to the boiling water. Set to a low flame and cover while you cut up the squash, carrots, beets, kale, leeks (I used leeks since I had some leftover from last weeks potato and leek soup recipe).
In a separate pot, boil water and let beets cook for 15 minutes (I opted to use a separate pot because I didn’t want the black-eyed pea pot to be stained red from the beets).
Add the remaining veggies, along with garlic, celery salt, salt, and pepper to the black-eyed pea pot and cover.
When the beets are done, drain the water, add pepper, salt and olive oil and set aside.
After 45-60 minutes the soup should be done. Constantly check on it and make sure there is enough water (I ended up adding another 2 cups of water, since the beans and veggies absorbed my original serving of water).
When ready place the soup in a boil and top with a few beets. Enjoy!!!