Begin by rinsing the dried black-eyed peas under cold water to remove any debris. Transfer them to a large bowl, cover with plenty of water, and soak overnight.

In a large pot over medium heat, add the olive oil and allow it to warm for about a minute. Add the diced onion, minced garlic, bell pepper, and celery. Sauté for 5-7 minutes until softened.

Drain the soaked black-eyed peas and add them to the pot along with the vegetable broth and canned diced tomatoes. Stir well.

Sprinkle in the Creole seasoning, salt, and pepper to taste. Mix thoroughly to ensure spices are evenly incorporated.

Increase the heat and bring to a gentle boil, then reduce to a simmer. Cover and cook for 30-40 minutes, stirring occasionally.

Taste and adjust the seasoning if needed. If stronger flavor is desired, add more Creole seasoning, salt, or pepper.

Ladle into bowls and finish with chopped parsley for garnish.