Black Eyed Pea Soup with Potatoes, Corn, and Spinach

Whenever it rains, I can’t help but want a warm bowl of soup. This vegetable soup is hearty, while still light and delicious. To make this vegetarian, substitute vegetable broth for chicken broth. A great alternative to spinach would be kale or Swiss chard. This soup can be made a day ahead by following the recipe, but leaving out the spinach until you are ready to serve. Great for a cold rainy day!

What You Need:

1 – 15 oz can black eyed peas, drained

2 – 32 oz boxes low sodium chicken broth
1 small onion, diced
2 ears corn, kernels removed
1 potato, 1" dice
3 stalks celery, chopped
1 ½ cup shredded carrot
8 oz green beans, cut into 1” pieces
1/3 cup Italian parsley, minced, plus more for garnish
1 Tbs extra virgin olive oil
Salt and pepper to taste

What To Do:

Heat oil in a soup pot over medium heat until hot. Combine celery, carrot and onion and sauté for 9 minutes. Vegetables will be softened, but not completely cooked.

Add broth and diced potato and bring to a boil. Boil for 6 minutes and then add corn and beans. Bring soup back to a boil and cook for another 3 minutes.

Turn off the heat and add spinach, beans , corn and parsley. Stir well and then put lid on pot. Once spinach wilts slightly, serve with warm bread or grilled cheese.

Serves Many

Bon Appétit!
Mary