Combine the black-eyed peas, salt, chopped celery, bell pepper, onions, parsley and vegetable oil a heavy-bottomed soup pot and cook until tender, approximately 1 1/2 hours.

Add more salt to taste, if desired.

Per Serving: 235 calories, 14 g protein, 37 g carbohydrate, 4 g fat (1 g saturated), 0 mg cholesterol, 824 mg sodium, 10 g fiber.

Rip Wilson, Soul Brothers Kitchen.

From an article by Heidi Haughy Cusik in the San Francisco Chronicle, 6/12/91.