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Loaded Black-Eyed Peas, Spinach, And Vegetable Soup

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Recipe Summary Loaded Black-Eyed Peas, Spinach, And Vegetable Soup

An easy, filling, and hearty vegan alternative to the traditional New Year's Day black-eyed pea recipes.

Ingredients | Drawing Vegetables Clipart Black And White

1 tablespoon olive oil, or as needed

1 large onion, chopped

4 cloves garlic, crushed

6 cups vegetable broth

3 potatoes, cubed

1 ½ 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

Directions

Heat 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.

Mix 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.

Info | Drawing Vegetables Clipart Black And White

prep: 30 mins cook: 1 hr 40 mins total: 2 hrs 10 mins Servings: 10 Yield: 10 servings

TAG : Loaded Black-Eyed Peas, Spinach, And Vegetable Soup

Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Spinach Soup Recipes,