Loaded Black-eyed Peas, Spinach, and Vegetable Soup

Black-eyed peas are considered a symbol of good luck in Southern cuisine, especially when eaten on New Year’s Day.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.

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Loaded Black-eyed Peas, Spinach, and Vegetable Soup

Cooking Method: Boiling, Simmering Cuisine: American, Southern Courses: Gluten free, Lunch, Soup, Vegan, Vegetarian Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1000

Best Season: Fall

Ingredients

Servings

• 2 cup Black-eyed peas
• 1 cup Spinach
• 2 medium Carrots
• 2 stalk Celery
• 1 medium Onion
• 3 clove Garlic
• 4 cup Vegetable broth
• 2 tablespoon Tomato paste
• 1 teaspoon Paprika
• 1 teaspoon Cumin
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Olive oil
• 1 tablespoon Lemon juice
• 2 tablespoon Fresh parsley

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook until vegetables are tender, about 5 minutes.
2. Add black-eyed peas, vegetable broth, tomato paste, paprika, cumin, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Stir in spinach and cook for an additional 5 minutes, until wilted.
4. Remove from heat and let the soup rest for 5 minutes.
5. Stir in lemon juice and garnish with fresh parsley.
6. Serve hot and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 40g14%

Sugars 5g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.