Loaded Black-Eyed Peas, Spinach, and Vegetable Soup recipe
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Ingredients
- 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
Nutrition Info
- 177 caloriescarbohydrate: 32.5 gcholesterol: : -fat: 2.2 gfiber: 7.7 gprotein: 8.1 gsaturatedFat: 0.3 gservingSize: -sodium: 321.9 mgsugar: 6.4 gtransFat: : -unsaturatedFat: : -
Directions Loaded Black-Eyed Peas, Spinach, and Vegetable Soup
Directions
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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.