Name: Loaded Black-Eyed Peas, Spinach, and Vegetable Soup
Prep time: 30 min
Cook time: 30 min
Yield: 10
Ingredients: Olive oil, or as needed - 1 tablespoon; Onion, chopped - 1 large; Garlic, crushed - 4 cloves; Vegetable broth - 6 cups; Potatoes, cubed - 3; Dry black-eyed peas - 1 ½ cups; Carrots, sliced - 3; Zucchini, peeled and cubed - 1; Fresh spinach, stems removed - 1 (10 ounce) bag; Chopped fresh parsley - 1 tablespoon; Bay leaves - 2; Salt and ground black pepper to taste - 2

Ingredients for - Loaded Black-Eyed Peas, Spinach, and Vegetable Soup

1. Olive oil, or as needed 1 tablespoon

2. Onion, chopped 1 large

3. Garlic, crushed 4 cloves

4. Vegetable broth 6 cups

5. Potatoes, cubed 3

6. Dry black-eyed peas 1 ½ cups

7. Carrots, sliced 3

8. Zucchini, peeled and cubed 1

9. Fresh spinach, stems removed 1 (10 ounce) bag

10. Chopped fresh parsley 1 tablespoon

11. Bay leaves 2

12. Salt and ground black pepper to taste 2

How to cook deliciously - Loaded Black-Eyed Peas, Spinach, and Vegetable Soup

1 . Stage

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.

2 . Stage

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.