Finely chop the yellow onion, fennel bulb, carrots, and heirloom tomatoes, and set aside.

Heat the olive oil in a Dutch oven over medium heat. Add the chopped onion and fennel, and sauté for about 8 minutes until softened.

Stir in the minced garlic and cook for an additional minute without browning.

Add the drained black-eyed peas, chopped carrots, diced heirloom tomatoes, tomato paste, bay leaves, and salt to the pot. Mix well.

Pour in enough water to cover the ingredients. Bring to a gentle boil, then reduce heat to low, cover, and simmer for about 50 minutes.

After 50 minutes, stir in the chopped kale leaves and chopped dill. Cover and cook for an additional 10 minutes.

Remove and discard the bay leaves before serving. Drizzle with reserved olive oil and stir well.