Loaded Black-eyed Peas, Spinach, and Vegetable Soup

Ingredients

• 2  bay leaves 
• 1.5 cups black-eyed peas dry
• 3  carrots sliced
• 1 tablespoon parsley fresh chopped
• 4 cloves garlic crushed
• 10 servings salt and ground pepper black to taste
• 1 large onion chopped
• 3  potatoes cubed
• 10 ounce pkt spinach fresh
• 6 cups vegetable broth 
• 1  zucchini cubed peeled

Equipment

• dutch oven

Directions

1. 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.
2. Add vegetable broth and bring to a boil.
3. 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.