This vegetable soup is what I ended up with and it was delicious!

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Taste of the South Vegetable Soup
1 Tbsp olive oil
1 medium onion, chopped
1 rib celery, diced
1 carrot, sliced
3-4 cloves garlic, minced
4 cups vegetable broth
1 can condensed tomato soup plus equivalent amount of water
1 medium sweet potato, cubed
1 bunch collard greens, trimmed and sliced into bite-size ribbons
1 tsp cumin
1/2 tsp thyme
1 bay leaf
1/8-1/4 tsp cayenne pepper*
1 can black-eyed peas, rinsed
salt and pepper to taste

Saute the onion, celery and carrot in olive oil over medium heat until onion starts to become translucent, about 3 minutes. Add garlic and saute for 1 more minute.
Add in vegetable broth, tomato soup and water, sweet potatoes, collard greens, and spices and bring to a boil. Turn down heat and simmer until sweet potatoes are tender, about 20 minutes. Remove bay leaf.
Stir in black-eyed peas, salt and pepper. Enjoy!

* I used 1/4 tsp of cayenne and thought it was plenty hot. If you like your food less spicy, use the smaller amount, or none if you don't want any heat.
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This spices in this broth are subtle, so the real stars in the soup are the vegetables. Also, you could very easily add a can of diced tomatoes to this instead of the tomato soup if you're so inclined. In fact, that's what I had planned to do until I realized I had no diced tomatoes in my house! I improvised by using the condensed soup and it really worked great.