# What You'll Need:
→ Vegetables
01 - 2 tablespoons extra virgin olive oil
02 - 1 large sweet onion, diced small
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 2 medium potatoes, peeled and diced
06 - 1 (14.5 oz) can diced tomatoes
07 - 3 garlic cloves, minced
→ Legumes
08 - 2 cups cooked black-eyed peas
→ Broth & Seasonings
09 - 4 cups vegetable broth
10 - 1 bay leaf
11 - 1 teaspoon dried thyme
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon ground black pepper
14 - 1 teaspoon salt
15 - 2 tablespoons chopped fresh parsley
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add diced sweet onion and sauté for 3–4 minutes until translucent and fragrant.
02 - Stir in carrots and celery. Cook for 4 minutes, stirring occasionally to prevent sticking and promote even cooking.
03 - Add diced potatoes and cook for 2 minutes. Stir in minced garlic and sauté for 1 minute until aromatic, being careful not to brown the garlic.
04 - Pour in diced tomatoes with juices and vegetable broth. Add bay leaf, thyme, smoked paprika, black pepper, and salt. Stir well to combine all seasonings.
05 - Bring mixture to a gentle boil, then reduce heat to low. Simmer uncovered for 15 minutes until potatoes and carrots are nearly tender when pierced with a fork.
06 - Stir in cooked black-eyed peas. Continue simmering for 10 minutes until all vegetables are completely tender and flavors have melded together.
07 - Remove and discard bay leaf. Taste stew and adjust salt and pepper seasoning as desired. The broth should be well seasoned and flavorful.
08 - Stir in chopped fresh parsley just before serving to preserve brightness. Ladle into bowls and garnish with additional fresh parsley sprigs.
