Description
A hearty and nutritious black eyed pea vegetable soup.
Ingredients
Scale
- 1 cup black eyed peas, dried
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 cups spinach, chopped
Instructions
- Soak black eyed peas overnight in water.
- In a pot, heat olive oil over medium heat.
- Add onion, carrots, and celery; sauté until soft.
- Add garlic and cook for 1 minute.
- Stir in diced tomatoes, vegetable broth, cumin, and paprika.
- Add soaked black eyed peas; bring to a boil.
- Reduce heat and simmer for 30-40 minutes until peas are tender.
- Add spinach and cook for an additional 5 minutes.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- Store leftovers in the refrigerator for up to 3 days.
- This soup freezes well.
- Add more vegetables as desired.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg
Keywords: black eyed pea vegetable soup