2 medium carrots, cut in a ½-inch dice or thinly sliced in rounds
3 celery stalks, cut in a ½-inch dice
1 large bell pepper, cut in a ½-inch dice. I used green but you can use any color.
1 sweet potato, cut in a ½-inch dice (optional but very tasty)
3 cups black eyed peas (if using frozen, like I did, you can use these without any prep. If using dried, use 1 cup dried peas and soak overnight or at least 8 hours, then drain and rinse and cook until almost tender.)