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Black-Eyed Peas & Vegetable Soup
Ingredients:
1 tbsp. olive oil, or as needed
1 large onion, chopped
4 cloves garlic, crushed
6 cups vegetable broth
3 potatoes, cubed
1-1/2 cups dry black-eyed peas
3 carrots, sliced
1 zucchini, peeled & cubed
1 (10oz.) bag fresh spinach, stems removed
1 tbsp. chopped fresh parsley
2 bay leaves
salt & ground black pepper, to taste
Directions:
Heat olive oil in a large pot over medium heat; cook & stir onion & garlic in the hot oil until lightly browned, about 10 mins. Add broth & bring to a boil. Mix potatoes, black-eyed peas, carrots, zucchini, spinach, parsley & bay leaves into broth. Season with salt & pepper. Bring to a boil, reduce heat & simmer until peas are tender, about 1-1/2 to 2 hours.
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