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In a large Dutch oven, add the oil and heat over medium heat.
Add the carrots, onion, and celery and sauté for 5 minutes, then add the garlic, thyme, and sage, and stir well.
Add the tomato paste, stir, and cook for 2-3 minutes.
Slowly pour in the chicken broth, stirring gently until all of the tomato paste dissolves into the broth.
Add the bay leaf, salt, and pepper and bring it to a boil.
Once it reaches a boil, reduce the temperature to low, add the kale and black-eye peas, cover, and simmer for 20 minutes or until the carrots are tender.
Serve in bowls with crusty bread or cornbread and enjoy!