Rinse your peas and check for stones, or leaves, or anything that shouldn't be in them.
Chop onion, bell pepper, and celery
Finely dice jalapeno if using
Heat a little bit of olive oil in a pot over medium heat
Add vegetables to the pot with a salt and pepper.
Allow vegetables to sweat to release the flavors. You do not have to brown them or cook them until completely soft.
Stir in purple hull peas
Stir in approximately 2 cups vegetable broth and 2 cups water. The peas and vegetables should be fully covered with about an inch of liquid over them. Add more liquid if necessary to fully cover.
Bring the mixture to a boil uncovered
Turn the heat down so that the peas are at a gentle simmer. Cover the pot but leave it partially cracked for steam to escape.
Cook for about 45-50 minutes.
Check during the cooking process to make sure there is still plenty of liquid on the peas. Add more as necessary.
Taste after 40-45 minutes of cooking. The peas should be tender, but not mushy when done. Cook longer if necessary. (Fresh peas may take much longer than frozen)