1. 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.
  2. 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.
  3. Stir in lemon juice & parsley. To serve, transfer to bowls.


Top with feta cheese & enjoy with a side of warm Greek pita bread.

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Nutrition Facts

4 servings per recipe
Serving size (579g)
Amount per serving
% Daily Value*
Total Fat 5g 6%
    Saturated Fat 0.5g 3%
    Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 90mg
Total Carbohydrate 44g 16%
    Dietary Fiber 11g 39%
    Total Sugars 9g  
    Includes 0g Added Sugars 0%
Protein 12g  
Vitamin D 0mcg 0%
Calcium 90mg 6%
Iron 4mg 20%
Potassium 874mg 20%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Includes 0g Added Sugars

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