1. On the stovetop over medium-high heat, place a large soup pan or Dutch oven. Once hot, add the olive oil, coat the pan and then add the onion, celery, and carrot. Sauté for 6-8 minutes, until the onion is translucent, stir frequently and adjust heat as necessary to avoid browning the onion. Add the garlic and jalapeño and cook, stirring, for 1-2 minutes, until the garlic is fragrant.

2. Add the black-eyed peas, broth, seasonings, and all remaining ingredients, stir until well combined. Reduce the heat, cover with a lid, and simmer on low for 45 minutes to allow flavors to develop. If the soup is too thick, add up to two additional cups vegetable broth or water until it's consistency of soup.

3. Once done serve immediately with hot sauce and crusty bread, corn bread, or rice if desired.