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Rinse the peas and discard any that are discolored or broken. Add the peas to a large pot, along with 6 cups of water, and soak overnight.
To a large pot add olive oil over medium heat. Add the diced onion, celery, red bell pepper, and garlic and sauté for 5-6 minutes until the onion is translucent and the vegetables softened.
At this point add the tomato paste, paprika oregano, red pepper flakes, black pepper, drained black-eyed peas, bay leaves, and 4 cups of vegetable broth. Stir well and bring to a boil, then reduce heat to a low and simmer for about 2 hours, stirring every 30 minutes. When the mixture is soft and a bit creamy, it is done.
Finally, add salt to taste, and stir well. Garnish with chopped parsley, if desired.