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Garden Veggies & Black-eyed Peas

Mysty Pfeffer
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Print Recipe
Prep Time 2 hours
Servings 8
Calories 18 kcal

Ingredients
  

  • 1 16 oz bag Dry Black Eyed Peas
  • 4 Cups Water
  • 2 Cups Vegetable Broth
  • 1 Large Onion
  • 3 Cloves Garlic Minced
  • 2 Carrots Chopped
  • 1 Cup Fresh Spinach
  • 2 Teaspoons Cumin
  • 2 Teaspoons Thyme
  • 1 Teaspoon Each Salt and Pepper

Instructions
 

  • Rinse and soak beans according to package directions. Rinse again. Place in a large soup pot and bring to a boil with four cups of water. Simmer one hour, then add spices, salt and pepper, carrots, onions, and garlic. Simmer another hour until beans are done. Chop spinach leaves and add just before serving.
    Enjoy!

Nutrition

Calories: 18kcalCarbohydrates: 3gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 485mgPotassium: 67mgFiber: 1gSugar: 1gVitamin A: 508IUVitamin C: 4mgCalcium: 21mgIron: 1mg
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