Loaded Black-eyed Peas, Spinach, and Vegetable Soup

Name: Loaded Black-eyed Peas, Spinach, and Vegetable Soup
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 10
Cuisine: Global
Ingredients: 2 bay leaves; 355 milliliters dry black-eyed peas; 3 carrots, sliced; 1 Tbsp chopped fresh parsley; 4 cloves garlic, crushed; 10 servings salt and ground black pepper to taste; 1 large onion, chopped; 3 potatoes, cubed; 283 grams fresh spinach, stems removed; 1 liters vegetable broth; 1 zucchini, peeled and cubed

Loaded Black-eyed Peas, Spinach, and Vegetable Soup is a gluten free and vegan recipe with 10 servings. One portion of this dish contains roughly 5g of protein, 0g of fat, and a total of 98 calories. This recipe covers 19% of your daily requirements of vitamins and minerals. It works well as a soup. Head to the store and pick up bay leaves, black-eyed peas, garlic, and a few other things to make it today. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 2 hours and 10 minutes.

Instructions

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.

Ingredients you will need

Olive Oil

Garlic

Onion

Cooking Oil

Equipment you will use

Dutch Oven

Add vegetable broth and bring to a boil.

Ingredients you will need

Vegetable Broth

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.

Ingredients you will need

Salt And Pepper