- In a large stockpot, heat oil over medium heat. Add onions & garlic. Sauté until translucent, about 2-3 minutes. Add bell pepper & carrots. Cook for 5 minutes, stirring occasionally.
- Add tomatoes (with their juices), water, bay leaf & Greek seasoning. Bring to a boil & add black-eyed peas. Boil for 5 minutes, then reduce heat. Cover & let simmer 25-30 minutes, stirring occasionally.
- Stir in lemon juice & parsley. To serve, transfer to bowls.