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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	183.87 Kcal (770 kJ)
Calories from fat	39.33 Kcal
		% Daily Value*
Total Fat	4.37g	7%
Cholesterol	1.48mg	0%
Sodium	797.51mg	33%
Potassium	471.57mg	10%
Total Carbs	27.8g	9%
Sugars	6.04g	24%
Dietary Fiber	3.61g	14%
Protein	4.27g	9%
Vitamin C	7.9mg	13%
Vitamin A	0.6mg	19%
Iron	2mg	11%
Calcium	47.8mg	5%

Amount Per 100 g
Calories	70.09 Kcal (293 kJ)
Calories from fat	14.99 Kcal
		% Daily Value*
Total Fat	1.67g	7%
Cholesterol	0.56mg	0%
Sodium	304.01mg	33%
Potassium	179.76mg	10%
Total Carbs	10.6g	9%
Sugars	2.3g	24%
Dietary Fiber	1.37g	14%
Protein	1.63g	9%
Vitamin C	3mg	13%
Vitamin A	0.2mg	19%
Iron	0.8mg	11%
Calcium	18.2mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

3.3

Points
4

PointsPlus

Good Points

low fat,
saturated fat free,
cholesterol free

Bad Points

High in Sodium

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