Beans and Greens Soup

I first made this recipe several years ago when one of my coworkers, knowing that I am a vegetarian, suggested it to me. It's a very hearty and flavorful soup that tastes distinctly southern.
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Time: 1 hour
Servings: 4

* 2 cups chopped onion
* 2 cloves garlic, minced
* 3 cups water or vegetable stock
* 1/2 lb collard greens or kale
* 2 cups undrained (16 oz) canned tomato, chopped
* 2 (16 oz) can black-eyed peas
* 1 tbsp white vinegar
* 1 tbsp brown sugar
* pinch of dried thyme
* 1/4 tsp allspice
* a couple of splashes of Tabasco or hot sauce
* 2 cups cooked rice
* salt to taste

1. In soup pot, combine onions & garlic in 2 cups water/stock. Bring to a boil, then reduce heat & simmer for 15 minutes.
2. Cut collards/kale in small pieces.
3. Add greens, tomatoes & their juice, black-eyed peas, the additional cup of water/stock, vinegar, brown sugar, thyme, allspice, & Tabasco/hot sauce to the pot.
4. Simmer for 15 minutes.
5. Stir in rice & cook for 5 minutes more.
6. Add salt to taste.