Loaded Black-eyed Peas, Spinach, and Vegetable Soup

Ingredients

• 1 tablespoon olive oil, or as needed
• 1 large onion, chopped
• 4 cloves garlic, crushed
• 6 cups vegetable broth
• 3 potatoes, cubed
• 1 1/2 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

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.