Yield
10 cups

How to Make It

Step 1

Saute first 5 ingredients over medium heat in a Dutch oven until vegetables are tender.

Step 2

Stir in black-eyed peas and next 4 ingredients; bring mixture to a boil. Cover, reduce heat, and simmer 1 hour and 30 minutes. Stir in 1 1/2 cups spinach, parsley, and pepper. Garnish, if desired.

Ratings & Reviews

jeanetteq's Review

LAllison74
January 01, 2014
I have made this soup now for many years on New Year's Day. I have used chopped kale in place of the spinach and added cooked rice to give it more body.

hutchinsont's Review

DurangoSarah
December 31, 2011
We love this soup and I make it for New Years and several times through out the year too.I use fresh chopped turnips or collards instead of spinach and I use at least 4 cans of chicken stock instead of beef. I also use 28 oz can of diced tomatoes and 1 lb bag frozen blackeyed peas instead of canned ones.

LAllison74's Review

jeanetteq
December 31, 2010
N/A

DurangoSarah's Review

hutchinsont
October 17, 2010
This soup is absolutely outstanding. It is easy to make and very satisfying. I made it the first time for New Year's, and have made it about a half dozen times since. One of my husband and mine's favorite soups!