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My review
Loaded Black-eyed Peas, Spinach, and Vegetable Soup
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Kathe
"An easy, filling, and hearty vegan alternative to the traditional New Year's Day black-eyed pea recipes."
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Ingredients
2 h 10 m servings 177Original recipe yields 10 servings
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Directions
{{model.addEditText}} Print- 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.
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Reviews
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1/7/2013
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!
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 enoup...
1/1/2016
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 ...
1/1/2016
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...
2/16/2013
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!...
1/1/2018
I made this and it was delicious. It’s going in my recipe book for sure. The dish was very filling