Step 1

In a large stockpot, heat olive oil to medium-high, and add onion, celery, carrot and bell pepper. Sauté until the onions are slightly translucent – about 5 minutes.

Step 2

Add the ham, garlic and crushed red pepper flakes, and continue cooking for about 5 more minutes. Stir as needed to prevent burning.

Step 3

Add the tomato paste and stir to coat the vegetables.

Step 4

Add black eyed peas along with the remaining ingredients. Cover and bring liquid to a boil.

Step 5

Reduce heat and simmer, stirring occasionally, for about 20 minutes, or until black eyed peas are soft and broth is creamy.

Step 6

Stir in spinach, and continue to simmer until wilted.

Step 7

Adjust seasonings if necessary and remove bay leaves before serving.