Lucky black-eyed veggie soup

1 yellow onion
2 celery stalks chopped small
2 carrots chopped small
4 garlic cloves pressed
10 or so mushrooms sliced
1 can black eyed peas
Handful fresh green beans
4 fresh small tomatoes (Romas) chopped
Dried hot pepper flakes
Cumin
Soy sauce
Bay Leaf
2-3 sprigs fresh Tarragon or pinch of dried
salt/pepper
Olive oil
2 1/2 cups Chicken or Veggie Stock
1 cup water

1. Warm olive oil in large soup pot on low/med heat. Add onions, carrots, celery, 2 cloves pressed garlic. Cook until tender & translucent.
2. Add stock, water, mushrooms, black eyed peas, tarragon, bay leaf to pot. Turn up heat to medium. Cover and cook until mushrooms are cooked about 1/2 way.
3. Add tomatoes, green beans, a little bit more olive oil. Add cumin, hot pepper flakes, soy sauce, salt and pepper to taste. Cover and until tomatoes have released their color and the base of the soup is a nice orange/red color. Serve.