Recipe by Kathe
"An easy, filling, and hearty vegan alternative to the traditional New Year's Day black-eyed pea recipes."
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olive oil, or as needed
1 1/2 cups
dry black-eyed peas
zucchini, peeled and cubed
1 (10 ounce) bag
fresh spinach, stems removed
chopped fresh parsley
salt and ground black pepper to taste
I love this soup! It's warming and hearty.
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!
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 enouph liquid to enjoy the hearty vegetables. Kids LOVED it.
Full of flavor and comfort...delicious! Of course, I am a gal who could eat black eyed peas and spinach forevery meal.
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! Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Loaded Black-eyed Peas, Spinach, and Vegetable Soup
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 20
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