Mash the black-eyed peas from one can.

In a large stew pot, combine the mashed black-eyed peas with the remaining un-mashed black-eyed peas, chicken broth, tomatoes and green chilies (or tomatoes), catsup, chopped celery, chopped onion, chopped bell pepper, chopped garlic, pepper, nutmeg, and cinnamon.

Cook the mixture on low heat for 20 to 30 minutes, stirring occasionally.

Serve the soup hot with sour dough bread.