Loaded Black-eyed Peas, Spinach, and Vegetable Soup

Loaded Black-eyed Peas, Spinach, and Vegetable Soup

5
Kathe 0

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

Ingredients

2 h 10 m servings 177 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 177 kcal
  • 9%
  • Fat:
  • 2.2 g
  • 3%
  • Carbs:
  • 32.5g
  • 10%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 322 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.

Reviews

5

I love this soup! It's warming and hearty.

I made this tonight, and it was absolutely DELICIOUS!! I didn't have bay leaves or fresh parsley, so I threw in dried oregano, basil, and parsley. I will definitely make this again!

I had all the ingredients except the black eyed peas & vegetable broth. Instead of the black eyed peas I used black beans and home made chicken broth. It came out tasty and hearty but with enoup...

Used parsnip instead of zucchini, but loved the heart warming flavors and ease of preparation to make! Great soup on a cold winter day, but I bet it would taste just as good at any other time!...

Full of flavor and comfort...delicious! Of course, I am a gal who could eat black eyed peas and spinach forevery meal.