How to Make Loaded Black-Eyed Peas, Spinach, and Vegetable Soup - A Step-by-Step Guide

Loaded Black-Eyed Peas, Spinach, and Vegetable Soup is a hearty and flavorful dish that is perfect for those looking for a nutritious and easy-to-make meal. This recipe is a great way to incorporate more vegetables and plant-based protein into your diet, and it's also a fantastic option for a cozy and comforting dinner on a chilly evening.

The combination of black-eyed peas, spinach, and a variety of other vegetables creates a rich and satisfying soup that is both delicious and nutrit...

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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

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 40 mins
  • Total Time: 2 hrs 10 mins
  • Servings: 10
  • Yield: 10 servings

  • 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.
  • Nutrition

    177 cal.

    • Total Fat: 2g
    • Saturated Fat: 0g
    • Sodium: 322mg
    • Total Carbohydrate: 33g
    • Dietary Fiber: 8g
    • Total Sugars: 6g
    • Protein: 8g
    • Vitamin C: 26mg
    • Calcium: 78mg
    • Iron: 3mg
    • Potassium: 731mg