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
Directions
Step 1
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.
Step 2
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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 177 | |
% Daily Value * | |
Total Fat2g | 3% |
Saturated Fat0g | 2% |
Sodium322mg | 14% |
Total Carbohydrate33g | 12% |
Dietary Fiber8g | 28% |
Total Sugars6g | |
Protein8g | |
Vitamin C26mg | 131% |
Calcium78mg | 6% |
Iron3mg | 18% |
Potassium731mg | 16% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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