Heat the olive oil in a Dutch oven or large heavy pot over medium heat. Add the diced onion and cook, stirring occasionally, for 5 minutes until the onion is soft and translucent around the edges. Do not rush this step. Soft onion builds the base flavor of the whole soup.

Add the minced garlic and diced ham to the pot. Stir and cook for 2 minutes. The ham will start to pick up a little color on the edges, which is exactly what you want. You should smell the garlic becoming fragrant.

Sprinkle in the smoked paprika, black pepper, and red pepper flakes if using. Stir to coat the ham and onion in the spices and cook for 30 seconds. Toasting the spices briefly in the oil deepens their flavor before the liquid goes in.

Add the drained black-eyed peas, diced tomatoes with their juices, chicken broth, salt, and the Parmesan rind if you have one. Stir everything together and bring the soup to a gentle boil over medium-high heat.

Once it boils, reduce the heat to medium-low. Let the soup simmer uncovered for 25 to 30 minutes, stirring occasionally. The liquid will reduce slightly and the soup will thicken to a hearty, stew-like consistency. Remove and discard the Parmesan rind.

Taste the soup and adjust salt and pepper as needed. Ham varies in saltiness, so always taste before adding more. Ladle into bowls and top with fresh chopped parsley. Serve with crusty bread or cornbread on the side.