Loaded Black-Eyed Peas, Spinach, and Vegetable Soup Recipe

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.