Soak the black-eyed peas overnight or for at least 6 hours.
Drain and rinse the soaked peas.
In a large pot, heat the olive oil over medium heat.
Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional minute.
Add the soaked peas, broth, smoked paprika, bay leaf, salt, and pepper to the pot.
Bring the mixture to a boil, then reduce the heat and simmer for 30–40 minutes, or until the peas are tender.
Taste and adjust seasoning as necessary, removing the bay leaf before serving.
