THE RECIPE JOURNAL · Main Course
Wholesome Soup with Black-Eyed Peas, Spinach, and Veggies
This hearty soup is packed with nutritious black-eyed peas, fresh spinach, and a variety of colorful vegetables, making it a perfect meal for any day. It’s easy to prepare and full of comforting flavors that warm you up from the inside out.
FROM THE KITCHEN • Wholesome Soup with Black-Eyed Peas, Spinach, and Veggies
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating some olive oil in a big pot over medium heat. Toss in the chopped onion and garlic, and cook them gently until they turn a nice golden color—this usually takes about 10 minutes. Next, pour in the vegetable broth and bring everything up to a boil. Once boiling, add in the potatoes, black-eyed peas, carrots, zucchini, spinach, parsley, and bay leaves. Give it a good stir, then season with salt and pepper to your taste. Lower the heat and let the soup simmer gently for about an hour and a half to two hours, or until the peas are tender and all those flavors have had a chance to meld together. Keep an eye on it and stir occasionally to prevent sticking. When it’s done, remove the bay leaves and serve up a warm bowl.
Why you’ll love it
This soup is packed with nutrients from black-eyed peas and fresh spinach, making it both hearty and healthy. It’s a comforting meal that warms you up while providing plenty of fiber and protein. Plus, the combination of vegetables adds vibrant color and flavor.
How to serve
Serve this soup with a slice of crusty bread or a warm pita for dipping. A sprinkle of grated Parmesan or a dollop of Greek yogurt can add a nice creamy texture. Pair it with a simple side salad for a complete meal.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup also freezes well—just thaw and reheat gently on the stove. If the soup thickens after storing, add a splash of water or broth before warming.
