Instructions: Saute first 5 ingredients over medium heat in a Dutch oven until vegetables are tender. Stir in black-eyed peas and next 4 ingredients; bring mixture to a boil. Cover, reduce heat, and simmer 1 hour and 30 minutes.

Stir in 1 1/2 cups spinach, parsley, and pepper. Garnish, if desired.

This recipe yields 10 cups.

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