Ingredients2 h 10 m servings 177 cals
- 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.
Per Serving: 177 calories; 2.2 g fat; 32.5 g carbohydrates; 8.1 g protein; 0 mg cholesterol; 322 mg sodium. Full nutrition
ReviewsRead all reviews 9
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!
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 enoup...
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 ...
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...
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!...
I made this and it was delicious. It’s going in my recipe book for sure. The dish was very filling