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

Kathe

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Recipe Summary

prep:
30 mins
cook:
1 hr 40 mins
total:
2 hrs 10 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

177 calories; protein 8.1g 16% DV; carbohydrates 32.5g 11% DV; fat 2.2g 4% DV; cholesterolmg; sodium 321.9mg 13% DV. Full Nutrition

Reviews (10)

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Most helpful positive review

Rating: 5 stars
02/20/2013
I love this soup! It's warming and hearty. Read More
(6)
13 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/19/2013
I love this soup! It's warming and hearty. Read More
(6)
Rating: 4 stars
12/13/2012
I had all the ingredients except the black eyed peas & vegetable broth. Instead of the black eyed peas I used black beans and home made chicken broth. It came out tasty and hearty but with enouph liquid to enjoy the hearty vegetables. Kids LOVED it. Read More
(4)
Rating: 5 stars
01/07/2013
I made this tonight and it was absolutely DELICIOUS!! I didn't have bay leaves or fresh parsley so I threw in dried oregano basil and parsley. I will definitely make this again! Read More
(4)
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Rating: 5 stars
01/01/2016
This soup is tasty!! I made on New Year's Eve to enjoy the next day. I used dried black eyed peas but followed directions on bag of peas with regards to soaking them by boiling and letting them sit. I always add time to soaking. I drained washed the peas and picked through the soaked peas. This is an important process and step to do. I followed the directions except will add Kale upon reheating the soup today instead of cooking with spinach and used dried parsley (a smaller amount few shakes from container of parsley)In addition added 2 cups more vegetable broth. While simmering for 2 hrs I put lid on Dutch oven. My daughter is a semi vegatarian so wanted to begin a new tradition with the luck of black eyed peas to accommodate her on New Years 2016! This is a keeper. Read More
(3)
Rating: 5 stars
02/16/2013
Used parsnip instead of zucchini but loved the heart warming flavors and ease of preparation to make! Great soup on a cold winter day but I bet it would taste just as good at any other time! Thanks for the recipe! Read More
(1)
Rating: 5 stars
01/02/2016
This was satisfying and tasty. It pleased all of my picky eaters vegetarians and meat eaters. It had plenty of flavor without being spicy. I subbed cabbage for the spinach for New Year's Day. It was easy to put together. I did pre-soak the beans using the quick soak method on the bag and cooked for the full time in the recipe; the beans were perfectly cooked. Read More
(1)
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Rating: 5 stars
01/10/2018
great soup will make again. Read More
Rating: 5 stars
01/01/2018
I made this and it was delicious. It s going in my recipe book for sure. The dish was very filling Read More
Rating: 5 stars
02/02/2014
Full of flavor and comfort...delicious! Of course I am a gal who could eat black eyed peas and spinach forevery meal. Read More