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Ingredients 0/12
Why This Dish Is A Crowd Favorite
This soup is packed with fiber, protein, and vitamins, making it both filling and nourishing. The combination of black-eyed peas and spinach offers a hearty meal that supports heart health and digestion. Plus, it’s easy to make and perfect for any season.
Cooking Pointers
- Rinse the black-eyed peas well before cooking to remove any dirt or debris.
- Use fresh spinach for the best flavor, but frozen spinach works well in a pinch.
- Simmer the soup gently to keep the peas tender without breaking apart.
- Use fresh spinach for the best flavor, but frozen spinach works well in a pinch.
- Simmer the soup gently to keep the peas tender without breaking apart.
Step 1
Lightly heat some olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and garlic, cooking them gently until they’re soft and just starting to brown, which should take about 10 minutes. Pour in the vegetable broth and bring it up to a boil.
Step 2
Once the broth is bubbling, stir in the potatoes, black-eyed peas, carrots, zucchini, spinach, parsley, and bay leaves. Season everything with salt and pepper to taste. Let the soup come back to a boil, then lower the heat and let it simmer gently. Cook it for about an hour and a half to two hours, or until the peas are tender and all the flavors have melded together nicely. Give it a good stir now and then, and you’re all set!
Serving Options
Serve the soup warm with a slice of crusty whole-grain bread or a side salad. Adding a dollop of plain yogurt or a sprinkle of grated Parmesan can enhance the flavors. It also pairs nicely with a light, citrusy drink to balance the earthiness.
Proper Storage Tips
Allow the soup to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to four days. For longer storage, freeze portions in freezer-safe containers and thaw overnight in the fridge before reheating.
250
people cooked this recipe
