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Loaded Black-eyed Peas, Spinach, and Vegetable Soup Recipe

Recipe by: Kathe

"An easy, filling, and hearty vegan alternative to the traditional New Year's Day black-eyed pea recipes."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook1 h 40 m
  • Ready In2 h 10 m
  • 1Heat olive oil in a large pot or Dutch oven over medium heat; cook and stir onion and garlic in the hot oil until lightly browned, about 10 minutes. Add vegetable broth and bring to a boil.
  • 2Mix potatoes, black-eyed peas, carrots, zucchini, spinach, parsley, and bay leaves into the broth. Season with salt and black pepper. Bring to a boil, reduce heat, and simmer soup until peas are tender and flavors have blended, 1 1/2 to 2 hours.
Ingredients
  • 10 servings
  • 177 cals
  • 1 tablespoon olive oil, or as needed
  • 1 large onion, chopped
  • 4 cloves garlic, crushed
  • 6 cups vegetable broth
  • 3 potatoes, cubed
  • 1 1/2 cups dry black-eyed peas
  • 3 carrots, sliced
  • 1 zucchini, peeled and cubed
  • 1 (10 ounce) bag fresh spinach, stems removed
  • 1 tablespoon chopped fresh parsley
  • 2 bay leaves
  • salt and ground black pepper to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    177
    9%
  • Fat:
    2.2
    3%
  • Carbs:
    32.5
    10%
  • Protein:
    8.1
    16%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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