Loaded Black-eyed Peas, Spinach, and Vegetable Soup

Loaded Black-eyed Peas, Spinach, and Vegetable Soup

5 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    1 h 40 m
  • Ready In

    2 h 10 m
Kathe
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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Ingredients

Adjust Servings

Original recipe yields 10 servings

Directions

  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.

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Reviews (5)

Rate This Recipe
psjo44
4

psjo44

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

luckystar1952
2

luckystar1952

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!

WannaCook
2

WannaCook

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 liquid to enjoy the hearty vegetables. Kids LOVED it.

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 177 cal
  • 9%
  • Fat
  • 2.2 g
  • 3%
  • Carbs
  • 32.5 g
  • 10%
  • Protein
  • 8.1 g
  • 16%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 361 mg
  • 14%

Based on a 2,000 calorie diet

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