Description
An easy, filling, and hearty vegan alternative to the traditional New Year’s Day black-eyed pea recipes.
Ingredients
- 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
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 1 hr 40 mins
Total Time: 2 hrs 10 mins
Servings: 10