Black-eyed Peas and Rice

Rinse the black-eyed peas thoroughly under cold water, then place them in a large pot and cover with water. Soak overnight or use the quick-soak method by bringing to a boil for 2 minutes, then letting them rest for 1 hour.

Drain and rinse the soaked black-eyed peas, then return them to the large pot and add fresh water. Bring to a boil over medium-high heat, then reduce heat and simmer until the peas are just tender, about 45 minutes.

While the peas cook, dice the green bell pepper and slice the zucchini into bite-sized pieces. Chop the fresh parsley and set aside for garnishing.

Add the stewed tomatoes, diced green bell pepper, and sliced zucchini to the pot with the cooked black-eyed peas. Stir to combine all ingredients evenly.

Season the soup generously with salt and pepper to taste, then stir well. Bring the mixture back to a boil over medium-high heat.

Reduce the heat to medium-low and let the soup simmer uncovered until the vegetables are tender and the flavors have melded together, stirring occasionally.

Prepare the rice according to package instructions in a separate pot while the soup finishes simmering.

Ladle the hot soup over a scoop of cooked rice in individual bowls and garnish generously with the freshly chopped parsley before serving.