Loaded Black-Eyed Peas, Spinach, and Vegetable Soup

4.6

(14)

11 Reviews

4 Photos

An easy, filling, and hearty vegan alternative to the traditional New Year's Day black-eyed pea recipes.

Submitted by Kathe

Published on March 9, 2020

4

Prep Time:

30 mins

Cook Time:

1 hr 40 mins

Total Time:

2 hrs 10 mins

Servings:

10

Yield:

10 servings

Jump to Nutrition Facts

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

Directions

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 Facts (per serving)

177	Calories
2g	Fat
33g	Carbs
8g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 177
% Daily Value *
Total Fat 2g	3%
Saturated Fat 0g	2%
Sodium 322mg	14%
Total Carbohydrate 33g	12%
Dietary Fiber 8g	28%
Total Sugars 6g
Protein 8g	16%
Vitamin C 26mg	29%
Calcium 78mg	6%
Iron 3mg	18%
Potassium 731mg	16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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