Loaded Black-Eyed Peas, Spinach, and Vegetable Soup


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

Prep Time:
30 mins
Cook Time:
1 hrs 40 mins
Total Time:
2 hrs 10 mins
10 servings


  • 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


  1. 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.

  2. 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
Vitamin C 26mg 131%
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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