Loaded Black-Eyed Peas, Spinach, and Vegetable Soup
Recipe by Kathe from allrecipes.com
Dinner,Lunch 2 Hr. 10 Mins.
Ingredients
10
10 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 10 servings
- Calories: 177
- Carbohydrate: 33g
- Fat: 2g
- Fiber: 8g
- Protein: 8g
- Sugar: 6g
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