Loaded Black-eyed Peas, Spinach, and Vegetable Soup
4 Reviews- Prep: 30 min
- Cook: 1 hr 40 min
- Ready In: 2 hr 10 min
“An easy, filling, and hearty vegan alternative to the traditional New Year's Day black-eyed pea recipes.” - by Kathe
Ingredients
Adjust Servings
Original recipe yields 10 servings
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.
Nutrition
Amount Per Serving (10 total)
- Calories
- 177 cal
- 9%
- Fat
- 2.2 g
- 3%
- Carbs
- 32.5 g
- 10%
Based on a 2,000 calorie diet
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Reviews (4)
Rate This Recipe
"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 enouph liqu..." See moreid to enjoy the hearty vegetables. Kids LOVED it."
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