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.

Original recipe makes 10 servings

Ingredients

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

  • PREP

    30 mins

  • COOK

    1 hr 40 mins

  • READY IN

    2 hrs 10 mins

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.

Nutrition

Calories: 177 kcal
Carbohydrates: 32.5 g
Cholesterol: 0 mg
Fat: 2.2 g
Fiber: 7.7 g
Protein: 8.1 g
Sodium: 322 mg

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