Loaded Black-eyed Peas, Spinach, and Vegetable Soup |
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Prep Time: 30 Minutes Cook Time: 100 Minutes |
Ready In: 130 Minutes Servings: 10 |
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An easy, filling, and hearty vegan alternative to the traditional New Year's Day black-eyed pea recipes. 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 |
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.
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