- 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
- 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.
04/01/2018
recipepes.com
Loaded Black-eyed Peas, Spinach, and Vegetable Soup, recipe
PT15M
PT1H
5
455 calories
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