Loaded Black Eyed Peas, Spinach, and Vegetable Soup - Hearty and Nutritious

This Loaded Black Eyed Peas, Spinach, and Vegetable Soup is packed with flavor and nutrients. It's a hearty and comforting soup that is perfect for chilly nights. The combination of black eyed peas, spinach, and vegetables creates a delicious and satisfying dish. This recipe is easy to make and can be enjoyed as a main course or as a side dish. It's also vegetarian and vegan-friendly, making it a great option for those following a plant-based diet. Serve this soup with crusty bread for a complete and filling meal.

Ingredients

• 2 cups dried black eyed peas
• 1 onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 4 cups vegetable broth
• 1 bay leaf
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• 4 cups fresh spinach, chopped
• Juice of 1 lemon
• Fresh parsley, chopped (for garnish)
• Crusty bread (for serving)

Directions

1. Rinse the black eyed peas and soak them overnight in water. Drain and set aside.
2. In a large pot, heat some olive oil over medium heat. Add the diced onion and minced garlic, and cook until the onion is translucent and fragrant.
3. Add the diced carrots, celery, red bell pepper, and zucchini to the pot. Cook for a few minutes until the vegetables start to soften.
4. Add the soaked black eyed peas, vegetable broth, bay leaf, smoked paprika, cumin, dried thyme, cayenne pepper (if using), salt, and pepper to the pot. Stir well to combine.
5. Bring the soup to a boil, then reduce the heat and simmer for about 30 minutes, or until the black eyed peas are tender.
6. Stir in the chopped spinach and lemon juice. Cook for an additional 5 minutes until the spinach is wilted.
7. Remove the bay leaf from the soup.
8. Serve the soup hot, garnished with chopped fresh parsley. Serve with crusty bread for a complete meal.

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