An easy, filling, and hearty vegan alternative to the traditional New Year’s Day black-eyed pea recipes.
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.
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.
Per Serving: 177 calories; protein 8.1g; carbohydrates 32.5g; fat 2.2g; sodium 321.9mg.