Ingredients

• 2 stalks celery, chopped, about 1 cup
• 1 onion, chopped, about 1 cup
• 1 medium green sweet pepper, chopped, about 3/4 cup
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 6 ounces cooked ham, diced, about 1 1/4 cups (I used cooked chicken instead)
• 1 teaspoon paprika
• 1/2 teaspoon sugar
• 1/2 teaspoon dry mustard
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried basil, crushed
• 1/2 teaspoon dried oregano, crushed
• 1/2 teaspoon dried thyme, crushed
• 1/2 teaspoon ground cloves
• 1/2 teaspoon black pepper
• 1/8 teaspoon cayenne pepper
• 1 (15 1/2 ounce) can black-eyed peas, rinsed and drained
• 1 (14 1/2 ounce) can yellow hominy (I used white hominy and it was good)
• 1 (14 1/2 ounce) can diced tomatoes (do NOT drain)
• 1 (14 ounce) can low sodium chicken broth
• 1 tablespoon fresh parsley, coarsely chopped
• 1 tablespoon molasses