Loaded Black-Eyed Peas, Spinach, and Vegetable Soup

Published on March 9, 2020

Total Time:

2 hrs 10 mins

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• 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

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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Nutrition Facts (per serving)

177Calories2g Fat33g Carbs8g Protein

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Nutrition FactsServings Per Recipe10Calories177% Daily Value *Total Fat2g3%Saturated Fat0g2%Sodium322mg14%Total Carbohydrate33g12%Dietary Fiber8g28%Total Sugars6gProtein8gVitamin C26mg131%Calcium78mg6%Iron3mg18%Potassium731mg16%

None

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